Every time I cook, I swear I become more vegan/vegetarian/plant based/whatever term you want to call it. I honestly never thought I would love eating dishes with no meat but its hard not to when you come across delicious recipes like this butternut squash risotto!
This is one of the most delicious things I've ever made, seriously. I'm not joking. It's that good! Even my sister was asking for seconds and she never eats anything I make!
With this recipe, I wanted to take advantage of the winter vegetables I had acquired in my last farmers market run and I also wanted to make something new and interesting that anyone (a meat lover and a non meat eater would love and enjoy). I found this recipe online and tweaked it a little by adding nutritional yeast and mushrooms to add a source of protein to the dish.
There is so much goodness in this dish! Its packed with vegetables, protein, healthy fats, and all sorts of nutrients! Here is what makes it such a power dish:
Nutritional Yeast: “the antiviral, antibacterial immune-booster.” Nutritional yeast is a great source of protein and vitamins (Including Vitamin B6 and vitamin B12). It contains folates, thiamine, riboflavin, niacin, selenium and zinc, which makes it a superfood! It’s also low in sodium and fat and doesn’t contain any added sugars or preservatives.
Mushrooms: I love mushrooms! They can add such flavour to any meal and they are highly nutritious as well! Mushrooms are a good source of selenium, copper, niacin, potassium and phosphorous. Plus they are also high in protein, vitamin C, and iron.
Brussels Sprouts: Are an excellent source of vitamin C and vitamin K. They also have various nutrients such as folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.
(**Recipe has been modified from the Connoisseurus Veg**)
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