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Breakfast Risotto with Greens

Angie Alt
  • 27 minutes
  • Serves 4

INGREDIENTS

1 lb

Butternut squash

1 clove

Garlic

1/2 tsp

Onion powder

1 tsp

Oregano, dried

1

bunch Rainbow chard

1/4 tsp

Cinnamon

1 tsp

Sea salt

1/4 tsp

Turmeric

1 tablespoon solid cooking fat (I used lard)