Butternut Squash Risotto With Sage and Toasted Hazelnuts [Vegan]

• 1/2 small yellow onion, diced
• 1 tablespoon olive oil
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4-6 cups low-sodium vegetable broth
• 1 1/2 cup roasted butternut squash, mashed or puréed (you can roast a squash in advance and keep it in the fridge, then just scoop out the insides)
• 2 tablespoons nutritional yeast
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and freshly ground pepper, to taste
• 1-2 tablespoons vegan butter (optional)
• 1/4 cup toasted hazelnuts, for topping

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