Butternut Squash Risotto with Leeks and Spinach (Vegan)

Butternut Squash Risotto with Leeks and Spinach (Vegan) This comforting Butternut Squash Risotto with Leeks and Spinach is the perfect dish for a cozy dinner. The creamy texture of the risotto paired with the sweetness of roasted butternut squash, the mild onion flavor of leeks, and the vibrant spinach makes this dish a standout. It’s also vegan, requiring minimal ingredients without compromising on flavor. Ingredients: 1 small butternut squash, peeled, seeded, and cubed 1 tablespoon olive oil, divided Salt and pepper, to taste 1 leek, white and light green parts only, thinly sliced 2 garlic cloves, minced 1 cup Arborio rice 4 cups vegetable broth, warmed 2 cups fresh spinach, roughly chopped 1 tablespoon nutritional yeast (optional, for a cheesy flavor) 1 teaspoon lemon juice (optional, for brightness) Instructions: Roast the Butternut Squash: