Slow cooker butternut squash risotto
Slow cooker butternut squash risotto

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, slow cooker butternut squash risotto. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

This Slow Cooker Butternut Squash Risotto is one of those dishes you can do so much with by changing up what you add to it. And stirred into this slow cooker butternut squash risotto, it provides all the rich cheesiness you (or your resident picky eater) crave with way less fat. As usual, the slow cooker is a life saver in this recipe.

Slow cooker butternut squash risotto is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Slow cooker butternut squash risotto is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook slow cooker butternut squash risotto using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Slow cooker butternut squash risotto:
  1. Take 1 large leek
  2. Get 3 garlic cloves
  3. Make ready 1 and quarter cup of Arborio rice
  4. Get 2 tablespoons olive oil
  5. Prepare half medium butternut squash, peeled, de-seeded and finely chopped
  6. Get 1 small courgette
  7. Make ready 1 litre stock (I used vegetable bouillon)
  8. Prepare dried mixed herbs - rosemary, thyme, basil
  9. Prepare 1 tsp mustard
  10. Take 100 g gran pedano cheese
  11. Get small knob of butter (optional)
  12. Make ready plenty of salt and black pepper to season
  13. Get fresh basil to serve (optional)

Stir together the barley mixture, stock, salt, pepper, and sugar in the slow cooker; stir to combine. Sprinkle the squash over the top. This Slow Cooker Butternut Squash Risotto is so easy you won't be able to believe it. Creamy, delicious risotto on your plate with hardly any effort at all.

Instructions to make Slow cooker butternut squash risotto:
  1. Mix olive oil and Arborio rice in slow cooker so that rice is fully coated.
  2. Mix in garlic, leek, courgette and squash.
  3. Add the stock, mustard and herbs and stir well.
  4. Cook on high for 2-3 hours or low for up to 4 hours. Alternatively, you can start the cooking on high for an hour and then turn it down if its starting to absorb the liquid too quickly. Stir once or twice during cooking to check its not sticking.
  5. Just before serving, add the gran pedano cheese and season well.
  6. Serve with torn fresh basil leaves and a little more gran pedano. As an alternative, this can be a side dish served with a rocket salad or pan fried salmon. Its also lovely with some crispy, fried slivers of parma ham!

Keyword slow cooker risotto,risotto,butternut squash risotto. Peel the squash, then halve and deseed, and cut the bulbous section into long wedges. Preheat the slow cooker to the auto or low setting. In a frying pan heat the oil and add the onion and garlic. In the same pan, melt the butter and add the chorizo and butternut squash.

So that is going to wrap this up with this special food slow cooker butternut squash risotto recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!