Slow cooker butternut squash risotto
Slow cooker butternut squash risotto

Hey everyone, hope you are 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. This time, 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 popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Slow cooker butternut squash risotto is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular 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 can achieve it.

The ingredients needed to make Slow cooker butternut squash risotto:
  1. Make ready 1 large leek
  2. Make ready 3 garlic cloves
  3. Prepare 1 and quarter cup of Arborio rice
  4. Take 2 tablespoons olive oil
  5. Get half medium butternut squash, peeled, de-seeded and finely chopped
  6. Make ready 1 small courgette
  7. Make ready 1 litre stock (I used vegetable bouillon)
  8. Make ready dried mixed herbs - rosemary, thyme, basil
  9. Prepare 1 tsp mustard
  10. Make ready 100 g gran pedano cheese
  11. Prepare small knob of butter (optional)
  12. Get plenty of salt and black pepper to season
  13. Take fresh basil to serve (optional)

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. Slow Cooker Butternut Squash: a simple side dish recipe for butternut squash in the slow cooker that can be prepped in minutes.

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!

As you know, I appreciate Costco. Forget spending an evening at the stove stirring risotto, just sit back and relax with this slow cooker recipe. Remove from the oven - the rice should have absorbed the stock and the squash should be almost tender. Stir in the remaining stock, Parmesan, mascarpone and half the sausage meat. Take this pressure-cooked butternut squash risotto as a prime example.

So that’s going to wrap this up with this exceptional food slow cooker butternut squash risotto recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!