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Autumn Baked Risotto with Squash, Mushrooms and Sage


2 small or 1 large squash (any variety is fine, I used onion squash)
400 - 500g (14-18oz) assorted fresh mushrooms, chopped
5 small (or 3 large) white onions
Pinch of baking soda
15-20 fresh sage leaves, sliced (plus another handful of whole leaves for garnish)
5 cloves garlic, crushed
1/4 - 1/2 cup (60-120mls) of white wine (the more the better! it just depends how much you can spare)
20g (about 1/2 cup) of mixed dried wild mushrooms
500g (18oz) dry arborio rice
1/4 cup of nutritional yeast
1 Tblsp of white truffle oil (cut this in half if you have the extra strong stuff!)
Salt and pepper
Olive oil
Vegetable stock



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