Squash Risotto
Ingredients
- 1 butternut squash, peeled and cubed
- 3/4 Cups brown risotto rice
- 1/3 Cup nutritional yeast
- 5 Teaspoons apple cider vinegar
- 2 Teaspoons paprika
- 2 Teaspoons cumin
- 1 handful of fresh coriander leaves
- 2 sage leaves, chiffonade
- 1/2 lemon, juiced
- 2 Tablespoons olive oil
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
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