Creamy macadamia milk pumpkin risotto with smoky roasted mushrooms

<Risotto>

Ingredients:

1 cup (150g) arborio rice
100g brown onion, minced
100g Japanese pumpkin or butternut squash, chopped
1 garlic clove, minced
1 cup frozen green peas
1 cup vegetable stock
Macadamia milk (blend 70g macadamia nuts and 1 cup(240ml) water with high-speed blender)
3-4 Tbsp. nutritional yeast
Pink salt
Black pepper
Olive oil
1/4 lemon wedges, to serve
Chilli oil or harissa oil, to serve
10-15 sage leaves, fried, to serve .

Method:

1) In a saute pan, heat 2 Tbsp. olive and saut minced garlic and onion until translucent. Add rice, pumpkin, and 1/2 tsp pink salt and continue to cook for a few minutes. Stir frequently.
2) Add the hot vegetable stock. Allowing rice to absorb most of the liquid, add it 1/2 cup at a time. Stir frequently. After adding all the broth, add the milk and nutritional yeast and cook, stirring frequently, until rice is al dente.
3)Add frozen green peas, and cook it for 30 seconds to one minute. Squeeze lemon juice just before eating. Serve with mushrooms, crispy sage, and chilli oil. .

<Smoky roasted mushroom>

Ingredients:

200g mushrooms
1 garlic, grated
1 Tbsp. olive oil
1 Tbsp. tamari
1 tsp balsamic vinegar
1 tsp maple syrup
1/2 tsp smoked sweet paprika .

Methods:

(1)Preheat oven to 200?C (390?F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer. Roast it for about 10 -15 minutes, flip and continue to roast 10-15 more minuets. Salt to taste.