Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, slow cooker butternut squash risotto. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Slow cooker butternut squash risotto is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Slow cooker butternut squash risotto is something which I have loved my whole life. They are nice and they look wonderful.
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. 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.
To begin with this particular recipe, we must first 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:
- Get 1 large leek
- Get 3 garlic cloves
- Take 1 and quarter cup of Arborio rice
- Take 2 tablespoons olive oil
- Make ready half medium butternut squash, peeled, de-seeded and finely chopped
- Make ready 1 small courgette
- Prepare 1 litre stock (I used vegetable bouillon)
- Make ready dried mixed herbs - rosemary, thyme, basil
- Prepare 1 tsp mustard
- Make ready 100 g gran pedano cheese
- Get small knob of butter (optional)
- Prepare plenty of salt and black pepper to season
- Prepare fresh basil to serve (optional)
How to make Butternut Squash Risotto. Have you ever made a risotto dish? It's just a different (Italian) way of cooking. When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta ate both for dinner.
Instructions 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!
Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. But add in cooked butternut squash, in all its natural. This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot! Made with sweet cubes of butternut squash, fresh Butternut squash is my favorite part of the fall and winter seasons. Delicious added to soup, muffins, salad, and tacos, butternut squash recipes.
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