A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
Preheat the oven to 180C, 350F, gas mark 4.
Place the butternut squash into a baking dish and toss with 1 tablespoon of Lucy Bee Coconut Oil and roast for 30-40 minutes or until soft, flipping them halfway through.
While the butternut squash is cooking, melt the remaining tablespoon of Lucy Bee Coconut Oil in a pot on a medium heat and add the onion. Sauté until the onion turns translucent. Then add the garlic and sauté for a further minute.
Add the risotto rice and gently coat it evenly, in Lucy Bee Coconut Oil.
Add all of the white wine and stir continuously until completely evaporated, followed by 200ml of vegetable stock, on a low heat. Stir the mixture to ensure the risotto rice does not stick to the bottom of the pot.
Once the rice has absorbed the stock, add 200ml more, along with the bay leaf and stir again.
Add the remaining stock and simmer until the rice has absorbed it all. Add in the dried sage and nutritional yeast or Parmesan along with the seasoning and stir.
Finally, stir the cooked butternut squash in and remove the bay leaf to serve.