Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, slow cooker butternut squash risotto. One of my favorites food recipes. This time, 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 favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Slow cooker butternut squash risotto is something that I’ve loved my entire life.
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.
To begin with this 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 that.
The ingredients needed to make Slow cooker butternut squash risotto:
- Make ready large leek
- Make ready garlic cloves
- Get and quarter cup of Arborio rice
- Make ready olive oil
- Prepare medium butternut squash, peeled, de-seeded and finely chopped
- Make ready small courgette
- Take stock (I used vegetable bouillon)
- Get dried mixed herbs - rosemary, thyme, basil
- Prepare mustard
- Make ready gran pedano cheese
- Get small knob of butter (optional)
- Make ready plenty of salt and black pepper to season
- Take fresh basil to serve (optional)
Great as a side dish or main course. Take this pressure-cooked butternut squash risotto as a prime example. Earlier this year, I did some tests on pressure-cooked grains, and found that in most cases, the pressure cooker didn't cut down drastically on cooking time, nor did it significantly improve the taste or texture of the cooked grains. Forget spending an evening at the stove stirring risotto, just sit back and relax with this slow cooker recipe.
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!
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. 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. This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot!
So that’s going to wrap this up with this special food slow cooker butternut squash risotto recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
