Rosemary Squash Risotto

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Category: Main Course



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



  1. In a large saucepan, add the almond butter.
  2. Toss the garlic until golden brown.
  3. Add the squash and toss for 5 minutes.
  4. Add the rice and stir for 2 minutes. Pour in the vegetable broth.
  5. Mix and cover. Cook on high heat for 10 minutes.
  6. Add the soy sauce, cumin, thyme, rosemary, protein powder, and cook for 8 minutes.
  7. Serve hot with chili flakes and more rosemary on top.


Nutritional info


3.3g fat

77.9g Carb

3g fiber

1.6g sugar

11.1g protein

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