Hi, I am Kate. Today, I’m gonna show you how to make slow cooker butternut squash risotto recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Slow cooker butternut squash risotto Recipe
Slow cooker butternut squash risotto is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Slow cooker butternut squash risotto is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Make ready 1 large leek
- Prepare 3 garlic cloves
- Get 1 and quarter cup of Arborio rice
- Make ready 2 tablespoons olive oil
- Get half medium butternut squash, peeled, de-seeded and finely chopped
- Take 1 small courgette
- Make ready 1 litre stock (I used vegetable bouillon)
- Get dried mixed herbs - rosemary, thyme, basil
- Prepare 1 tsp mustard
- Prepare 100 g gran pedano cheese
- Make ready small knob of butter (optional)
- Get plenty of salt and black pepper to season
- Take fresh basil to serve (optional)
Steps 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!
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