Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, slow cooker butternut squash risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Slow cooker butternut squash risotto is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Slow cooker butternut squash risotto is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can have slow cooker butternut squash risotto using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Slow cooker butternut squash risotto:
- Take 1 large leek
- Prepare 3 garlic cloves
- Make ready 1 and quarter cup of Arborio rice
- Prepare 2 tablespoons olive oil
- Get half medium butternut squash, peeled, de-seeded and finely chopped
- Prepare 1 small courgette
- Make ready 1 litre stock (I used vegetable bouillon)
- Get dried mixed herbs - rosemary, thyme, basil
- Take 1 tsp mustard
- Make ready 100 g gran pedano cheese
- Prepare small knob of butter (optional)
- Make ready plenty of salt and black pepper to season
- Take 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!
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!
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.
So that’s going to wrap this up for this special food slow cooker butternut squash risotto recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
