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Autumn baked risotto with squash, mushrooms and sage

ciaoveggie.com
  • 135 minutes
  • Serves 8

INGREDIENTS

2 smalls

squash

14 ozs

fresh mushrooms

5 smalls

white onions

1 pinch

baking soda

15

sage leaves

5 cloves

garlic

60 mls

white wine

1/2 cup

mushrooms

18 ozs

arborio rice

1/4 cup

nutritional yeast

1

truffle oil

1 serving

salt and pepper

1 serving

olive oil

1 serving

vegetable stock