Method

• 1. Make the stock in a jug and set to one side. 2. In another pan cook the onion in the oil until soft but not browned. Chop 1/3 of the sage and add to pan and cook for a couple of minutes.
  3. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in a third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed.
  4. Add the squash and a little more stock, and continue to simmer gently until the stock is absorbed.
  5. From then on add more stock a little at a time, until the squash is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy. Add pepper to taste.
  6. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the remaining sage leaves until crispy - only takes a few seconds.
  7. Serve with the crisy leaves on top.

Tips

• Optional to stir in some marg before serving, though I prefer it without.
  I like to add a few mushrooms for a bit of extra flavour.
  
  DON'T FORGET, VEGAN FOOD IS SUITABLE FOR EVERYONE!