This festive risotto is part of the Humbly Christmas Menu, check it out for more festive recipes.
- Sprinkle the butternut squash cubes with olive oil and some s&p and place in the oven for 25 minutes at 220 degrees Celsius
- Add some olive oil to a cooking pot and sauté the garlic, onion and mushrooms until the mushrooms are browned
- Add in the rice and let it absorb some of the flavour before adding liquids (about 2 minutes)
- Add in the vegetable broth and almond milk little by little so the rice continues to cook constantly (for 20-25 minutes)
- Keep stirring constantly
- Add more liquid if necessary so the rice doesn’t dry out
- Lastly stir in the spinach, baked butternut, truffle paste and nutritional yeast and season with s&p if necessary
- Serve with parsley and pine nuts