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Butternut-squash Risotto
Butternut-squash Risotto

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

A lot of us have been trained to think that comfort foods are terrible and are to be avoided. At times, if the comfort food is candy or some other junk food, this is very true. Otherwise, comfort foods may be very healthy and good for you. There are a number of foods that, when you consume them, could improve your mood. When you feel a little down and are needing an emotional boost, try a couple of these.

Put together a trail mixout of different seeds and nuts. Your mood can be raised by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is possible because these foods have a bunch of magnesium which increases your production of serotonin. Serotonin is the “feel good” natural substance that tells your brain how you feel all the time. The more of this chemical in your brain, the happier you’ll feel. Nuts, along with raising your mood, can be a superb source of protein.

As you can see, you don’t need to consume all that junk food when you want to feel better! Try a couple of of these tips 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 11 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Butternut-squash Risotto:
  1. You need Small Onion, finely chopped
  2. Use Celery, finely chopped
  3. Get Butternut Squash, finely diced
  4. Provide Garlic, minced
  5. Get Arborio Rice
  6. Prepare White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
  7. Take Chicken Stock
  8. Provide Olive Oil
  9. Prepare Fresh Sage, chopped
  10. Take Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
  11. Use Butter
Steps to make Butternut-squash Risotto:
  1. Preheat a saucepan over medium heat and cook the onion, butternut squash, garlic and the celery with the olive oil for about 5 to 7 minutes, meanwhile bring the broth to a simmer but do not let it boil otherwise it will reduce.
  2. Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the wine and cook for a couple of minutes until the wine has been absorbed by the rice.
  3. Add a ladleful of hot broth to the rice, stir constantly (use a wooden spoon) and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper.Continue until the rice is about 5 minutes away from being cooked.
  4. When the rice is just about done, another ladleful of stock and the chopped sage, once the rice is fully cooked turn the heat off. (The consistency should be creamy and loose not stiff and dry.) With the heat off, add the butter and a good amount of parmiggiano reggiano. Taste for seasoning and enjoy!

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