Hey everyone, I hope you are having an incredible day today. 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 will be really delicious.
Slow cooker butternut squash risotto is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Slow cooker butternut squash risotto is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. Stir together and let sit until.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Take 1 large leek
- Take 3 garlic cloves
- Make ready 1 and quarter cup of Arborio rice
- Make ready 2 tablespoons olive oil
- Make ready 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)
- Get plenty of salt and black pepper to season
- Get fresh basil to serve (optional)
It is so creamy and full of flavor! Great as a side dish or main course. A couple of weeks ago, I cooked Butternut Squash & Kale Quesadillas. The same day, because I had hacked into a whole butternut squash and wanted to Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect.
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!
A couple of weeks ago, I cooked Butternut Squash & Kale Quesadillas. The same day, because I had hacked into a whole butternut squash and wanted to Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. How to make butternut squash risotto recipe video. Watch how to make Butternut squash risotto. Forget spending an evening at the stove stirring risotto, just sit back and relax with this slow cooker recipe.
So that is going to wrap it up for this exceptional food slow cooker butternut squash risotto recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!