Vegan Risotto with Honeynut Squash

Total Time: 1 Hour | Prep Time: 10 Minutes | Cook Time: 50 Minutes | Servings: 4

Ingredients
1 honeynut squash
Sunflower oil
1 cup of arborio rice
2 cups of vegetable broth
1 cup of hemp milk
1 tsp of sage

Directions
1. Preheat oven to 400 F.

2. Skin, deseed, and slice honeynut squash into small wedges.  

3. Add squash to a baking sheet and drizzle with sunflower oil.  Mix well.

4. Bake for 40 minutes, tossing after 20 minutes.

5. While squash is roasting, rinse arborio rice and add to a pot.  Pour in vegetable broth. 

6. Boil arborio rice for approximately 20 minutes, or until all excess liquid is gone.

7. Once squash is cooled, add to a blender.  Add in hemp milk and sage.  Blend until smooth.

8. Add squash to risotto and mix well.  Serve and enjoy!