Vegan Butternut Squash & Chilli Risotto

wallflowergirl.co.uk

Katherine Anderson

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

Directions at wallflowergirl.co.uk

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