Saffron Butternut Squash Risotto

INGREDIENTS

Butternut Squash, cleaned and cubed

3 tbsp

Olive Oil

6 cups

Better Than Bouillon, Vegan Chicken Broth

6 tbsp

Margarine

Large Shallots, minced

1 1/2 cups

Risotto Rice

1/2 cup

White Wine (you might need more)

2 tsp

Saffron Petals

1 cup

Daiya Vegan Mozzarella Cheese, shredded

1 tsp

Lemon Pepper

1 tsp

Cumin

1/2 tsp

Smoked Paprika

3/4 cup

Swiss Chard, chopped

1/4 tsp

Sumac (you can read more about this spice and substituting it by clicking here)

1/2 tsp

Marjoram

Vegan Parmesan to sprinkle over the top