VEGAN BUTTERNUT SQUASH RISOTTO
Now when you have vegans raving about the products offered by a Meat Shack you know you are on to a winner. Especially when they look as BEAUTIFUL as this tasty little number from @tryingmybestathealth using our RANCH seasoning. And even as a massive carnivore, I definitely give my stamp of approval on this recipe!
- 1 onion
- 150 g risotto rice
- 1/2 butternut squash
- 475 ml of vegetable stock
- Handful of fresh basil
- Salt and pepper
- Handful of fresh chilli
- Mixed seeds
- RANCH seasoning
Heat some oil in a pan and add the chopped onion and risotto rice, cook for 2 mins then add the butternut squash, which is peeled and chopped into cubes.
Add a generous amount of the ranch seasoning and salt and pepper to taste.
Gradually add the stock a little at a time to cook, stirring often until the rice absorbs all the stock, should take around 20 mins.
Serve with fresh chilli, basil and seeds on top.
For more stunning recipes and inspiration you can check out @tryingmybestathealth right here.