Autumn baked risotto with squash, mushrooms and sage

• Produce

  • 5 cloves Garlic
  • 400 g Mushrooms, assorted fresh
  • 20 g Mushrooms, mixed dried wild
  • 15 Sage, fresh leaves
  • 2 Small or 1 large squash

• Canned Goods

  • 1 Vegetable stock

• Pasta & Grains

  • 500 g Arborio rice, dry

• Baking & Spices

  • 1 Pinch Baking soda
  • 1/4 cup Nutritional yeast
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil
  • 1 Tblsp of white truffle oil

• Beer, Wine & Liquor

  • 1/4 cup White wine

• Other

  • 5 Small (or 3 large white onions

Found on ciaoveggie.com