How to Prepare Ultimate Butternut squash risotto

Hey everyone, welcome to my recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Butternut squash risotto recipe here. We also have wide variety of recipes to try.

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

Many of us have been conditioned to think that comfort foods are terrible and to be avoided. At times, if the comfort food is candy or another junk food, this holds true. Soemtimes, comfort foods can be very healthy and good for us to consume. There are some foods that, when you consume them, may better your mood. When you feel a little down and need an emotional boost, test out a few of these.

Cold water fish are good if you want to feel better. Wild salmon, herring, mackerel, trout, and tuna are all rich in omega-3 fatty acids and DHA. These are two things that promote the quality and the function of your brain's gray matter. It's true: consuming a tuna fish sandwich can earnestly raise your mood.

Now you know that junk food isn't necessarily what you should eat when you wish to help your moods get better. Try these suggestions instead!

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

The ingredients needed to make Butternut squash risotto:

1. Use 1 of large butternut squash roughly 1kg.
2. Provide 1 of large carrot.
3. Get 3 of celery stick.
4. Use 2 of small onion.
5. Prepare 6-8 of sage leaves.
6. Prepare 10 of peppercorn.
7. Prepare 2 of bayleaf.
8. Use of salt.
9. Prepare of olive oil.
10. Use 2 tablespoon of butter or margarine.
11. Prepare 2 liter of water.
12. Get 100 ml of dry vermouth or dry white wine (optional).
13. Get 300 of gramm risotto rice.
14. Get 50 of gramm parmesan.

Instructions 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..

If you find this Butternut squash risotto recipe valuable please share it to your close friends or family, thank you and good luck.