Slow cooker butternut squash risotto
Slow cooker butternut squash risotto

Hey everyone, Welcome to our recipe page. Today, we’re going to make a special dish, slow cooker butternut squash risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Slow cooker butternut squash risotto is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Slow cooker butternut squash risotto is something which I’ve loved my whole life.

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