Recipe of 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 Foods That Can Make You Happy.

For the most part, people have been taught to think that "comfort" foods are terrible for the body and should be avoided. At times, if your comfort food is essentially candy or other junk foods, this holds true. At times, comfort foods can be perfectly nutritious and good for us to eat. Several foods honestly do raise your mood when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Cold water fish are wonderful for eating if you are wanting to beat back depression. Wild salmon, herring, mackerel, trout, and tuna are all full of omega-3 fatty acids and DHA. These are two things that raise the quality and the function of your brain's grey matter. It's true: consuming a tuna fish sandwich can seriously boost your mood.

Now you know that junk food isn't necessarily what you need to eat when you wish to help your moods get better. Try a couple of of these hints 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 only need 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Butternut Squash Risotto:

1. Take of Butternut squash.
2. Get of garlic.
3. Prepare of rosemary.
4. Prepare of Olive oil.
5. You need of large white onion.
6. Prepare of mixed herbs.
7. Use of arborio rice (to serve 2).
8. Use of Stock cube (I used kallo organic veg stock cube).
9. Take of Parmesan.
10. Prepare of Pepper for seasoning.

Steps to make Butternut Squash Risotto:

1. Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft..
2. Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent..
3. Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish).
4. Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth..
5. When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!.

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