Squash Risotto, Crispy Sage, Eggplant Bacon
Serves: 4
Cooks in: 30 minutes
Difficulty: 3/10
Gluten free
A beautiful hearty meal, one of my all time favourites in fact! That actually features my favourite ingredients too – butternut squash, crispy sage & aubergine bacon. I also served mine at home with vegan parmesan!
Ingredients
1 Pumpkin/Squash
3 tbs Olive Oil
3 Shallots, chopped fine
2 Cloves of Garlic, minced
2 cups/200g Risotto Rice
4 cups/1 Litre Hot Vegetable Stock, plus a little extra.
1 cup/ 50ml Vegan Friendly White Wine
2 tbs Nutritional Yeast
Handful Fresh Sage Leaves
1 Aubergine/Egg Plant
