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BUTTERNUT SQUASH & LEEK RISOTTO

Ingredients

• butternut squash:
• 1 tablespoon olive oil
• 1 cup butternut squash cubes (about 1 cm)
• salt, pepper
• 1/4 cup veggie broth
• risotto:
• 2 tablespoons olive oil
• 1/2 chopped onion
• 2 cloves of garlic, minced
• 1 large leek, sliced (white and light green parts only)
• 1/2 cup white wine
• 1 cup organic arborio rice
• 3 cups veggie broth (plus another cup or so, if needed)
• 1-2 tablespoons earth balance butter
• 1/4 cup finely chopped sage
• 1 teaspoon finely chopped rosemary
• 1/4 cup toasted pine nuts (optional)
• 1/4 – 1/2 cup freshly grated parmesan or pecorino cheese (omit if vegan)
• a few pinches of red pepper flakes
• salt, pepper

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