Directions

1Heat the oven to 190°C. Toss the butternut squash in 4 tbsp melted Nuttelex together with half of the sage. Spread onto a lined baking tray and roast for about 30 mins until tender and caramelized. Remove sage.

2Boil the vegetable stock with thyme and bay leaves in a pot. Add carrots into stock and simmer till tender. Drain out carrots & blend with half of roasted squash till puréed. Set aside with the other half of squash.

3In a frying pan, melt 1 tbsp Nuttelex over a medium heat. Fry the onions and garlic till they are soft and fragrant. Stir the Arborio rice into the onions until it is well coated. Keep stirring until the grains start to look transparent.

4Pour in a ladleful of hot vegetable stock, simmer till stock is absorbed into rice. Repeat process over a low heat for 17 - 20 mins, until the rice is soft, creamy & al dente. Stir in the squash carrot purée and nutmeg, combine well. Add in remaining roasted squash, Nuttelex and vegan cheese. Salt & pepper to taste.

5To serve, transfer risotto onto plate, garnish with crisp sage leaves.