Vegan Butternut Squash Risotto

You need to try this vegan butternut squash risotto, it’s absolutely amazing, super healthy and really easy to make!

1 ½ cup water or vegetable broth (375 ml)
¾ cup brown rice (100 g)
Extra virgin olive oil to taste
2 cloves of garlic (sliced)
½ chopped onion
3½ cups cubed butternut squash (470 g)
¼ cup water or vegetable broth (65 ml)
½ cup nutritional yeast (24 g) You can also use brewer’s yeast, but it’s not gluten-free
Sea salt and black pepper to taste
Chopped spinach for garnish (optional)

View the full recipe at Simple Vegan Blog →