Vegan Butternut Squash Risotto With Asparagus

40min · 4 servings Ingredients • 1/2 large butternut squash • 2 tbsp olive oil • 1 large onion, diced • 2 cloves garlic, minced • 1 tsp cumin • 1 tsp garlic powder • 1 1/2 cups Arborio rice • 5 cups vegetable stock • 2 cups asparagus, chopped • 3 tbsp nutritional yeast • 2 tbsp tamari • 2 tbsp apple cider vinegar • 1/2 cup vegan cheese • Juice of 1 lemon • 1 tsp turmeric • 3 cups spinach leaves