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Vegan Butternut Squash Risotto
Ingredients
- 1 ½ cup water or vegetable broth (375 ml)
- ½ cup brown rice (100 g)
- Extra virgin olive oil to taste
- 2 cloves of garlic (sliced)
- ½ chopped onion
- 3½ cups cubed butternut squash (470 g)
- ¼ cup water or vegetable broth (65 ml)
- ½ cup nutritional yeast (24 g) You can also use brewer's yeast, but it's not gluten-free
- Sea salt and black pepper to taste
- Chopped spinach for garnish (optional)
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