Pumpkin risotto

Steps

1. Heat up the oven to 220°C and line a large baking tray.
2. Dice the butternut squash into cubes and coat in olive oil. Season lightly and spread on the baking tray.
3. Cut the top of the garlic off to expose the cloves, drizzle with ½ tsp of olive oil and wrap it in foil.
4. Place garlic on the tray and put the in oven, remove the garlic at 20 mins. Leave the squash in until soft.
5. Heat oil in the wok. Add sage leaves and allow them to crisp in the oil for 30-45 seconds then remove.
6. Add diced onion to the oil. Fry for a little then add shallots. Cook until translucent then season with pepper.
7. Warm up stock in a pot. Add a splash of stock with miso paste and nutritional yeast, mix until smooth.
8. Once onion is translucent, add garlic and season again lightly, fry until fragrant.
9. Mix in arborio rice and fry it off for a few seconds, stirring frequently.
10. Next add wine and stir. Allow the wine to cook off completely before adding the first stock.
11. Keep adding the stock in small amounts, until fully absorbed by the rice before adding more.
12. Once pumpkin is out of the oven, in a blender add 1 cup of pumpkin, squeezed out garlic cloves and 1 cup of water.
13. Blend until smooth. Then add it the rest of the stock.
14. Once the rice is cooked, stir in some vegan cream and season and add a bit of lemon juice.