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Steps to Make Any-night-of-the-week Butternut squash risotto with crispy coppa

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Butternut squash risotto with crispy coppa

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Make a trail mixfrom a variety of seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all wonderful for elevating your mood. This is because these foods are loaded with magnesium, which helps to boost serotonin production. Serotonin is referred to as the "feel good" chemical and it tells your brain how you should be feeling day in and day out. The more of this chemical in your brain, the better you'll feel. Not just that but nuts, particularly, are a great protein source.

So you see, you don't need junk food or foods that are bad for you just so to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let's go back to butternut squash risotto with crispy coppa recipe. To make butternut squash risotto with crispy coppa you need 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Butternut squash risotto with crispy coppa:

  1. Provide 2 of shallots.
  2. Provide of Butter.
  3. Use of Oil.
  4. Prepare 80 of g/person of carnaroli or arborio rice.
  5. Use 2/3 of vegetables stock cubes.
  6. You need 1 handful of parmigiano.
  7. Provide 1 of butternut squash.
  8. Get of Coppa or pancetta.
  9. Prepare 2 leaves of sage.
  10. Get 1/2 glass of dry white wine.

Instructions to make Butternut squash risotto with crispy coppa:

  1. Start by preparing the vegetable broth with the vegetable stock on the side. Start with 1l of broth although it’s not an exact science as it depends on the rice that you are using. Cute the butternut squash in small pieces and cook them in a pan with butter and sage.
  2. For the risotto you will need to be in the kitchen present the whole time so make sure that you can be there. Start by melting on low heat butter and some oil in a pan covering most of the pan surface. Add onions and cook on low heat. I add a bit of salt to make the onion sweat. When it turns to golden (not brown) add the rice and steer gently and increase the heat to low/medium.
  3. When the rice seems to stick add the wine and continue to stir it gently until all the wine has evaporated. It will take a few minutes.
  4. Now start to add the stock to the rice. You can start with a couple of ladle but you will need to add less at the time as time goes by. Keep the process going by adding a ladle of broth and gently stir the rice until the liquid is disappearing and add some more. Rice tends to take around 20 min to cook although check the one you bought..
  5. When you are close to cooking point add the butternut squash from to the pan and finish with the broth.
  6. Now what makes the ‘creamy’ part of the risotto is not cream is broth mixed with Parmesan and butter. So when your rice is ready (keep it on the al dente side) your rice should still have some liquid in it and that’s when you turn off the heat add butter and Parmesan and cover with a lid. Leave it for a couple of minutes.
  7. Remove the lid, stir gently and serve. You can use pancetta that you have fried in a pan until crispy on the side, coppa or also walnuts on top for decoration.

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