Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, slow cooker butternut squash risotto. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. The creamy texture and the flexibility of the flavors draw me in.
Slow cooker butternut squash risotto is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Slow cooker butternut squash risotto is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have slow cooker butternut squash risotto using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Slow cooker butternut squash risotto:
- Take 1 large leek
- Make ready 3 garlic cloves
- Take 1 and quarter cup of Arborio rice
- Get 2 tablespoons olive oil
- Prepare half medium butternut squash, peeled, de-seeded and finely chopped
- Take 1 small courgette
- Get 1 litre stock (I used vegetable bouillon)
- Make ready dried mixed herbs - rosemary, thyme, basil
- Take 1 tsp mustard
- Get 100 g gran pedano cheese
- Get small knob of butter (optional)
- Prepare plenty of salt and black pepper to season
- Prepare fresh basil to serve (optional)
How to make Butternut Squash Risotto. Have you ever made a risotto dish? It's just a different (Italian) way of cooking. If you like the natural sweet flavor of butternut squash, you'll love this risotto!
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 is so creamy and full of flavor! Great as a side dish or main course. Learn how to make butternut squash risotto with our simple recipe video. This butternut squash recipe produces a rich warming flavour and is the Bring the stock to the boil and then gradually add it to the risotto, stirring the risotto well, until the rice is just cooked. A couple of weeks ago, I cooked Butternut Squash & Kale Quesadillas.
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