Ingredients

For the risotto:

1 medium butternut squash, peeled and half cubed / half grated

1 red onion, finely chopped

3 garlic cloves

1 tbsp dried sage

1 cup brown rice, rinsed or soaked and drained

3 cups vegetable stock

1/3 cup dry white wine, or sub more vegetable stock

1/4 cup nutritional yeast, optional

Olive oil

Sea salt and black pepper, to taste

For the marinated mushrooms:

8 chestnut mushrooms, sliced

5 large shiitake mushrooms, sliced

1/4 cup soya sauce or tamari

2 tbsp white wine vinegar

1 tbsp maple syrup

1 garlic clove, minced

1/2 tsp dried mixed herbs