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Butternut Squash Quinoa Risotto & Pinot Noir

Flora & Vino
  • 60 minutes
  • Serves 3 to 4

INGREDIENTS

4 cups

Butternut squash

1 tsp

Rosemary, dried

1 tsp

Thyme, dried

1

Thyme, fresh

1 cup

Tomato

1/2 cup

Vegetable broth

2 tsp

Maple syrup

1 cup

Quinoa

1 tsp

Black pepper

1 pinch

Himalayan sea salt

2 tbsp

Nutritional yeast

1 tsp

Coconut oil

1

bottle 90+ lot 160 cellars pinot noir