A warm and comforting meal, packed with protein, this risotto really makes a hero out of the humble butternut squash.
Butternut squash is full of potassium and can help lower blood pressure. Add to this the fibre, vitamin A & C and manganese that it also boasts, and you've got a great all-rounder veg.
Begin by melting the coconut oil at medium heat, then lightly fry the finely chopped garlic and onion until golden (approximately 5-8 minutes). Add 100ml of the vegetable stock and Vegan Protein and stir to make sure the protein powder dissolves easily.
Add the butternut squash and rice and combine before adding half of the remaining vegetable stock, bay leaf, salt, basil. Let it simmer on low heat for approximately 10 minutes (stir occasionally).
Add the remainder of the vegetable stock and let it simmer on low heat for another 10 minutes (stir occasionally). Then add the white wine and black pepper (adjust seasoning if needed) and let it simmer for a further 2 minutes.
Serve and enjoy!
You can grate some your favourite cheese on top or sprinkle some pumpkin seeds on top for a bit of crunch.
This recipe was created for us by Tiago from The Healthy Beard. Tiago focuses on delicious plant-based recipes. He enjoys creating recipes that are not only healthy but also easy and quick to make. You can find him on instagram and twitter where he posts daily breakfast, lunch and dinner ideas.