with crispy sage
Chop squash and roast it.. plus some garlic too Put in the oven for half hour ish
Finely chop a small onion
Prepare the veggie stock with boullion & water. Add some saffron strands too
Sweat the onion in some oil on low heat. Add the rice and stir
Add a glass of white wine Stir to absorb into the rice
On low heat, stir in ladles of warm stock. Stir each ladle full until absorbed
When the rice is soft but has a little bit of bite, add Miso and Nutritional Yeast
Fry some sage leaves gently until nice and crispy
Ready to serve!! Start with a bed of risotto
Top with the caramelised roasted squash and garlic.
Finish off with crispy fried sage and enjoy!