Vegan Protein Butternut Squash Ristotto

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.

Protein Butternut Squash Risotto

Method

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!

Top Tips:

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.

Vegan Protein Butternut Squash Ristotto
(serves 3)

  • 500g butternut squash, chopped into small cubes
  • 1litre of vegetable stock
  • 350g arborio rice
  • 200ml vegan white wine
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped 
  • 1 scoop of Neat vegan protein
  • 1 bay leaf
  • 2 tsp dried basil 
  • 2 tsp coconut oil
  • salt & black pepper to taste

 

(Nutritionals per serving: Calories = 629; P = 18.7g, C = 129.3, F = 5g)*

*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used