Step-by-Step Guide to Make Super Quick Homemade Butternut squash risotto

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Before you jump to Butternut squash risotto recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

Mostly, people have been trained to think that "comfort" foods are terrible for the body and must be avoided. Sometimes, if your comfort food is candy or some other junk food, this is very true. Other times, though, comfort foods can be totally nourishing and it's good for you to eat them. Some foods really do raise your mood when you eat them. When you are feeling a little down and are in need of an emotional boost, try a few of these.

Some grains are actually excellent for repelling bad moods. Quinoa, barley, millet, etc are fantastic at helping you feel better. They can help you feel full for longer also, helping you feel better. Feeling starved can be terrible! The reason these grains help your mood so much is that they are easy for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn kicks up your mood to a happier place.

So you see, you don't need to eat all that junk food when you want to feel better! Try some of these instead!

We hope you got insight from reading it, now let's go back to butternut squash risotto recipe. To cook butternut squash risotto you need 14 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Butternut squash risotto:

1. You need of large butternut squash roughly 1kg.
2. Get of large carrot.
3. Use of celery stick.
4. You need of small onion.
5. Take of sage leaves.
6. Take of peppercorn.
7. Get of bayleaf.
8. You need of salt.
9. Use of olive oil.
10. Get of butter or margarine.
11. Take of water.
12. Prepare of dry vermouth or dry white wine (optional).
13. Prepare of gramm risotto rice.
14. Prepare of gramm parmesan.

Steps to make Butternut squash risotto:

1. Peel the butternut squash and chop of both ends, keep the peel and ends, later will be use for stock. Discard the soft seedy middle. Chop the squash, put it on a baking tray add the sage leaves, few glubs of olive oil, cover it with tinfoil and in a preheated 200C oven bake it until soft. Roughly 25-30 minutes..
2. Roughly chop the peeled carrot, onion and celery sticks. Place them in a large pan with the squash peel, add the bayleaves, peppercorn, 2 litres of cold water and a pinch of salt. Bring it to boil, after turn it down a little bit and cook it for another 30-35 minutes..
3. When the broth and butternut squash are ready set them on side. Heat up a tablespoon of butter and add the washed rice. When it starts to sizzle add the vermouth. After a few minutes add half of the squash and sage leaves and start to add the broth bit by bit. Make sure you regularly stir it. Every time when the rice soaks up the liquid add some more..
4. Repeat until the rice is cooked and finally add the rest of the squash and 2/3 of the parmesan and another spoon of butter. Cook them together for 3 more minutes. Serve it with the rest of the parmesan on the top..

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