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Vegan Butternut Squash & Chilli Risotto
  • 1 tbsp olive oil or a few spritz of cooking spray
  • 1 small red onion, diced
  • 1 medium red chilli pepper, finely chopped
  • 2 cloves of garlic, finely chopped
  • Approx 300g butternut squash, diced into 1cm cubes
  • ½ cup risotto rice
  • Approx 480ml / 2 cups low-salt vegetable stock
  • 4 tbsp almond milk
  • 4 tbsp nutritional yeast
  • Salt and pepper, to taste
  • (optional) sage leaves to garnish
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