INGREDIENTS

• 1 medium squash, peeled and cut into cubes
• 250g aborio rice washed
• 2 tbsp. olive oil
• 2 onions, roughly chopped
• 4 garlic cloves, sliced
• 3 tbsp. white wine
• 1.3 litre veg stock
• 4 tbsp. nutritional yeast
• Zest 1 lemon
• ¾ jar Sacla' Vegan Basil Pesto
• 1 tsp. sea salt
• Lots of black pepper

INSTRUCTIONS

1. Pre heat your air fryer to 180°C
2. Add the squash to the tray and toss the cubes in 1 tbsp. of olive oil.
   Cook for approx 15-20 minutes, or until soft and browning a little. Shake the tray once during cooking.
3. Add the oil to a large pan on a low to medium heat then add in the chopped onions. Fry for 8–10 minutes until soft.
4. Next add the garlic and fry for a minute, then add the rice and stir for a minute then add in the wine. Stir to combine thoroughly.
5. Add 250ml of stock at a time until all the liquid is absorbed.
6. Stir in the lemon zest, nutritional yeast and Sacla’ Vegan Basil Pesto. Season well and stir in half the roasted squash.
7. In a small pan, dry toast the hazelnuts on a low heat until lightly toasted. Crush a little.
   
8. Add 1 tsp of the Sacla’ Vegan Basil Pesto to a bowl with enough olive oil to create a drizzle.
   
9. To serve, top with the remaining roast squash, hazelnuts, and Pesto drizzle.