How to Make Quick Roast butternut squash risotto

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Before you jump to Roast butternut squash risotto recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

For the most part, people have been taught to believe that "comfort" foods are terrible for the body and have to be avoided. At times, if your comfort food is a high sugar food or another junk food, this is very true. Otherwise, comfort foods may be extremely healthy and good for you. Several foods honestly do raise your mood when you consume them. When you feel a little down and are needing an emotional boost, test out a few of these.

Some grains are really great for fighting off bad moods. Barley, millet, quinoa, etc are excellent at helping you have a happier mood. They help you feel full as well which can truly help to make your mood better. Feeling hungry can be a real downer! The reason these grains help your mood so much is that they are not hard for your body to digest. You digest them quicker than other things which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

So you see, you don't need to stuff your face with junk food when you wish to feel better! Try these suggestions instead!

We hope you got benefit from reading it, now let's go back to roast butternut squash risotto recipe. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Roast butternut squash risotto:

1. Prepare 1 of small/medium butternut squash.
2. Take 250 g of arborio risotto rice.
3. Get 1 of small onion.
4. Use 1 tsp of thyme leaves.
5. You need 5 tbsp of rapeseed oil.
6. Provide 20 g of butter.
7. You need 4 cloves of garlic.
8. You need 8-10 of sage leaves.
9. Use 125 ml of white wine.
10. You need 800 ml of vegetable stock.
11. Take 3 slices of Parma ham.

Instructions to make Roast butternut squash risotto:

1. Preheat oven to 200c. Peel and cube butternut into 2cm cubes. Coat in a little oil and seasoning. Place in the oven with whole garlic cloves until golden brown. Bring out and re toss every 10-15minutes to colour evenly.
2. Coat butternut seeds in 1tsp oil, salt, pepper and a generous pinch of cayenne pepper. Lay out Parma ham on the same tray. Bake until ham is crispy and seeds are well toasted..
3. While the butternut is roasting, start the risotto...
4. Sweat off the finely diced onion in the butter and 1tbsp of the oil on a gentle heat. When the onion is soft and translucent add in the rice and thyme, stir to coat. Continue to cook gently until the outside of the rice has gone clear. Add in the white wine reduce fully. Then add one ladle of stock. Stirring continually to promote even cooking..
5. Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring..
6. Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée.
7. Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste..
8. When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine..
9. Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds..

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