John Myers
Contents
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Ingredients
- 1 cups Risotto rice
- 750 ml Vegetable broth hot
- 2 tsp Almond butter white
- 1 tbsp Yeast flakes
- 0,5 Butternut squash
- 1 Onion
- 100 g King oyster mushrooms
- Pumpkin seeds
- Pumpkin seed oil
- Olive oil
Instructions
- Peel, core and dice the pumpkin. Finely chop the onion. Dice the mushrooms.
- Sauté rice and onion in a little olive oil, add pumpkin and mushrooms. Gradually pour in the hot (!!) broth while stirring regularly and let it swell on the lowest possible heat.
- When the broth is completely absorbed, stir in the almond butter and yeast flakes.
- Toast the pumpkin seeds in a pan. Put the risotto on a plate, drizzle with pumpkin seed oil and sprinkle with the seeds.
Nutrition
Serving: 100gCalories: 50kcalCarbohydrates: 3gProtein: 1.1gFat: 3.6g
