Step 1

Saute the garlic and onion in a large skillet until onions are translucent.

Step 2

Add the butternut squash cubes and season with salt and pepper.

Step 3

Stir occasionally until the squash is tender but not cooked all the way through (about 5 minutes).

Step 4

Add the Arborio rice and sage. Stir to combine, then add wine and cook 1 minute longer.

Step 5

Add 2 cups of broth and bring to a simmer.

Step 6

Stir slightly; do not over-stir. Cook until the liquid evaporates(about 5 minutes).

Step 7

Then, add 1 cup of vegetable broth at a time and cook the same way until the rice is cooked and the fluid is absorbed.

Step 8

Continue to add the vegetable broth, 1 cup at a time, until all the vegetable broth is gone.

Step 9

Again, cook the mixture down until the liquid is absorbed. Do not over-stir the mixture. This process should take 10-15 minutes.

Step 10

Turn off the heat and stir in the nutritional yeast, lemon juice, and lemon zest. Stir in parsley.

Step 11

Now, eat the risotto as is, or go to teh next step to make the risotto cakes.

Step 12

To make the risotto cakes, spread the rice mixture in a thin layer on a baking sheet, prepared with a silicone baking mat or parchment paper.

Step 13

Cover with plastic wrap or another cover of your choice.

Step 14

Allow cooling completely, then transfer to the refrigerator.

Step 15

For the best results, refrigerate the risotto on the pan overnight or for at least 2 hours.

Step 16

Remove the chilled risotto from the refrigerator.

Step 17

Form small risotto cakes using a small burger press, or you can prepare risotto balls.

Step 18

Another option is to make large risotto cakes using the larger-sized mold to form 6.

Step 19

Or, use your hands to form 12 equal-sized cakes.

Step 20

Preheat the air fryer to 350 degrees.

Step 21

Place the risotto cakes in a single layer on the air fry pan.

Step 22

If batch cooking, prepare a baking sheet with parchment paper and preheat an oven to 325 degrees to keep the risotto cakes warm while cooking the remaining risotto cakes.

Step 23

Cook for 8 minutes until crispy.

Step 24

If making larger cakes, increase the time to 15 minutes.

Step 25

Preheat the oven to 350 degrees.

Step 26

Prepare a baking sheet with parchment paper.

Step 27

Cook for 20 minutes.

Step 28

If cooking larger cakes, cook for 35 minutes.

Step 29

In a medium saucepan, combine grated ginger and shallots and saute until the shallots are translucent.

Step 30

Add the lime juice and zest from one lime and a pinch of salt.

Step 31

Add the lime juice and zest from one lime and a pinch of salt.

Step 32

Stir, and then add coconut milk and red chili paste.

Step 33

The sauce thickens as it heats.