Slow cooker butternut squash risotto
Slow cooker butternut squash risotto

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, slow cooker butternut squash risotto. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Slow cooker butternut squash risotto is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Slow cooker butternut squash risotto is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook 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:
  1. Take 1 large leek
  2. Get 3 garlic cloves
  3. Get 1 and quarter cup of Arborio rice
  4. Take 2 tablespoons olive oil
  5. Take half medium butternut squash, peeled, de-seeded and finely chopped
  6. Take 1 small courgette
  7. Make ready 1 litre stock (I used vegetable bouillon)
  8. Take dried mixed herbs - rosemary, thyme, basil
  9. Get 1 tsp mustard
  10. Make ready 100 g gran pedano cheese
  11. Make ready small knob of butter (optional)
  12. Prepare plenty of salt and black pepper to season
  13. Make ready fresh basil to serve (optional)
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!

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