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!
Course
Main Course
Cuisine
vegan
Keyword
butternut squash, ranch, risotto, vegan
Servings 2 people
Author @tryingmybestathealth
Ingredients
- 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
Instructions
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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.
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Add a generous amount of the ranch seasoning and salt and pepper to taste.
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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.
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Serve with fresh chilli, basil and seeds on top.
Recipe Notes
For more stunning recipes and inspiration you can check out @tryingmybestathealth right here.
