Butternut Squash Risotto
Perfect for an impressive, flavorful dinner.
This vegan and dairy-free butternut squash risotto with asparagus is comfort food perfection, hearty and easy to make from scratch!
Add the butternut squash to a baking tray, drizzle with olive oil and bake for 25-30 minutes,
Add the arborio rice and lightly toast it for a couple of minutes.
Add vegetable stock 1/2 cup at a time, stirring continuously until it absorbs fully before adding more. Continue until you have 1 cup stock left.
add the turmeric, soy sauce, nutritional yeast, apple cider vinegar, vegan cheese, asparagus, the roasted butternut squash and the rest of the stock.
Stir for 5 minutes more, then add spinach and lemon juice,
Season with black pepper, then serve and enjoy!