Bile Acid Malabsorption: Causes, Symptoms, Testing & Natural Support
Key takeaways Bile acid malabsorption (BAM), also called bile acid diarrhoea, is a common cause of chronic watery diarrhoea. More ...
Butternut Squash Risotto
Make this creamy butternut squash risotto with Parmesan, courgette and herbs for a comforting, vegetable-packed autumn dinner.
INGREDIENTS
3 tbsps Garlic Infused Oil
1 Butternut Squash (peeled and roughly chopped)
1 tsp Nutritional Yeast
1/2 tsp Oregano
1 stalk Celery (finely chopped)
1 cup Arborio Rice
150 mls White Cooking Wine
50 grams Parmigiano Reggiano (or yeast extract)
Sea Salt & Black Pepper
1 Courgette
11/4 Its Vegetable Broth (or water)
DIRECTIONS
01. Preheat oven to 200°C and roast the butternut squash in 1 tablespoon of the garlic oil for 20mins.
02. Whilst the squash is cooking prepare the rest of the ingredients. Heat the stock and add the yeast extract, herbs and salt.
03. Heat the remaining oil in a saucepan and fry the celery and courgette for a few minutes. Add the rice and cook for a further minute. Then add the wine and simmer until it has been absorbed.
04. Add the broth one ladleful at a time, stirring regularly, until the rice is tender and the sauce is creamy. Around 15-20 minutes.
05. Add the cooked squash, parmesan (or extra yeast extract) and season with salt and pepper. Cook for a few more minutes. Serve and enjoy!
NOTES
LEFTOVERS
Refrigerate in an airtight container for up to three days.
SERVE WITH
Mixed salad leaves, broccoli or green beans.
MORE PROTEIN
Add some cooked tofu, chicken or
