Vegan Butternut Squash Risotto

• 3 teaspoons vegan chicken flavoured bouillon base or 1 bouillon cube
• 3 cups hot water (if not using bouillon use 3 cups hot low-sodium vegetable stock)
• 2 cups peeled and finely diced butternut squash (about 1/2 a squash)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh chopped sage
• 1 teaspoon fresh chopped oregano (or substitute dry oregano)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 2 cups Arborio rice
• 1/4 cup nutritional yeast
• 1/2 cup white wine

1. Combine bouillon with hot water and set aside. 2. Set the Multicook & Grains to browning for 16 minutes. 3. Add 2 tablespoons oilve oil and heat for 2 minutes. Then add onion, garlic, and squash. Stir to combine and brown for 5 minutes with the lid closed. 4. Open the lid and add sage, oregano, nutmeg, sea salt, and ground pepper and cook 3 minutes with lid open 5. Add arborio rice and nutritional yeast and continue browning 3 to 4 minutes stirring occasionally 6. Add white wine and cook for the last 2 minutes on browning setting with the lid open. 7. Add all the broth and then reset the appliance to the risotto program. It will AUTO cook for about 50 minutes. All the liquid should be absorbed and the rice tender with a bit of a bite to it. It should not be overly mushy.

Recipe created by Lauren Toyota from hot for food. Learn more at www.hotforfoodblog.com