Slow cooker butternut squash risotto
Slow cooker butternut squash risotto

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make 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 bit unique. This will be really delicious.

This Slow Cooker Butternut Squash Risotto is one of those dishes you can do so much with by changing up what you add to it. And stirred into this slow cooker butternut squash risotto, it provides all the rich cheesiness you (or your resident picky eater) crave with way less fat. As usual, the slow cooker is a life saver in this recipe.

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

To begin with this particular recipe, we have to prepare a few components. 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:
  1. Prepare 1 large leek
  2. Get 3 garlic cloves
  3. Prepare 1 and quarter cup of Arborio rice
  4. Take 2 tablespoons olive oil
  5. Make ready 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. Prepare dried mixed herbs - rosemary, thyme, basil
  9. Prepare 1 tsp mustard
  10. Get 100 g gran pedano cheese
  11. Prepare small knob of butter (optional)
  12. Take plenty of salt and black pepper to season
  13. Take fresh basil to serve (optional)

Stir together the barley mixture, stock, salt, pepper, and sugar in the slow cooker; stir to combine. Sprinkle the squash over the top. This Slow Cooker Butternut Squash Risotto is so easy you won't be able to believe it. Creamy, delicious risotto on your plate with hardly any effort at all.

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!

Keyword slow cooker risotto,risotto,butternut squash risotto. Peel the squash, then halve and deseed, and cut the bulbous section into long wedges. Preheat the slow cooker to the auto or low setting. In a frying pan heat the oil and add the onion and garlic. In the same pan, melt the butter and add the chorizo and butternut squash.

So that is going to wrap this up with this exceptional food slow cooker butternut squash risotto recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!