Name: Vegan Butternut Squash Risotto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 cup arborio or other medium-grained rice ((you need a starchy rice for risotto, unlike the long-grained basmati)); 2 tsp olive oil; 1 butternut squash (, peeled and cut into a 1/2-inch dice (mine yielded 4 cups of diced squash)); 4-5 cups hot vegetable stock ((you could use water, but a stock is far more preferable for better flavor)); 1/2 cup white wine; 1 tbsp chopped fresh sage or 1 tsp dried sage; Salt and ground black pepper to taste; Cashew "cheese" made by blending together 1/4 cup cashews (, 1 tsp nutritional yeast, 1/4 cup of water, and salt to taste (optional))