Rosemary Squash Risotto
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4
Category: Main Course
Ingredients:
2 cup rice
1 ½ cup squash, cubed
1 tbsp fresh rosemary, chopped
1 tsp dried thyme
1 tsp cumin
1 tbsp almond butter
2 tsp soy sauce
1 tsp chili flakes
2 tbsp BeVego Gingerbread Protein Powder
3 cup vegetable stock
Instructions:
- In a large saucepan, add the almond butter.
- Toss the garlic until golden brown.
- Add the squash and toss for 5 minutes.
- Add the rice and stir for 2 minutes. Pour in the vegetable broth.
- Mix and cover. Cook on high heat for 10 minutes.
- Add the soy sauce, cumin, thyme, rosemary, protein powder, and cook for 8 minutes.
- Serve hot with chili flakes and more rosemary on top.
Nutritional info
390kcal
3.3g fat
77.9g Carb
3g fiber
1.6g sugar
11.1g protein