Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, slow cooker butternut squash risotto. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Slow cooker butternut squash risotto is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Slow cooker butternut squash risotto is something which I have loved my entire life.
Home » Recipes » Slow Cooker Recipes » Side Dish Recipes » Slow Cooker Butternut Squash Risotto. I went to a fancy schmancy restaurant once a few years ago and felt so sophisticated ordering the butternut squash risotto they had on special. 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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have slow cooker butternut squash risotto using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Slow cooker butternut squash risotto:
- Get 1 large leek
- Prepare 3 garlic cloves
- Get 1 and quarter cup of Arborio rice
- Prepare 2 tablespoons olive oil
- Get half medium butternut squash, peeled, de-seeded and finely chopped
- Get 1 small courgette
- Make ready 1 litre stock (I used vegetable bouillon)
- Make ready dried mixed herbs - rosemary, thyme, basil
- Make ready 1 tsp mustard
- Make ready 100 g gran pedano cheese
- Get small knob of butter (optional)
- Take plenty of salt and black pepper to season
- Prepare fresh basil to serve (optional)
Make delicious butternut squash risotto in your slow cooker! This version has flavorful sausage, a healthy handful of spinach, and parmesan. How to make Butternut Squash Risotto. Have you ever made a risotto dish?
Instructions to make Slow cooker butternut squash risotto:
- Mix olive oil and Arborio rice in slow cooker so that rice is fully coated.
- Mix in garlic, leek, courgette and squash.
- Add the stock, mustard and herbs and stir well.
- 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.
- Just before serving, add the gran pedano cheese and season well.
- 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!
It's just a different (Italian) way of cooking. When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta ate both for dinner. Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. But add in cooked butternut squash, in all its natural. We love risotto, it's one of those meals that make you feel like you're eating Keywords: Butternut Squash Risotto, easy risotto recipes, healthy risotto, risotto recipe You can also make this risotto in the Pressure Cooker!
So that’s going to wrap this up for this special food slow cooker butternut squash risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
