Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, slow cooker butternut squash risotto. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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. Transfer the shallot mixture to the slow cooker. Check the broth level towards the end of the cooking time to ensure the risotto doesn't dry out.
Slow cooker butternut squash risotto is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Slow cooker butternut squash risotto is something that I have loved my whole life. They are fine and they look wonderful.
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:
- Prepare 1 large leek
- Prepare 3 garlic cloves
- Prepare 1 and quarter cup of Arborio rice
- Take 2 tablespoons olive oil
- Prepare half medium butternut squash, peeled, de-seeded and finely chopped
- Make ready 1 small courgette
- Get 1 litre stock (I used vegetable bouillon)
- Take dried mixed herbs - rosemary, thyme, basil
- Get 1 tsp mustard
- Make ready 100 g gran pedano cheese
- Prepare small knob of butter (optional)
- Make ready plenty of salt and black pepper to season
- Make ready fresh basil to serve (optional)
After risotto has cooked for an hour, open the slow cooker and stir in the basil, cooked butternut squash and Parmesan cheese. Give it all a stir and put the lid on and flick the switch to high. You can test a little rice to see if it is done. Turn off the slow cooker and stir in the Parmesan and the butter, then season with salt & pepper.
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!
Tags: parents need to eat too, rice Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Butternut, Chicken, Quinoa, and Bean Soup Peel and finely chop the onion and put the squash and onion into the slow cooker. Add the oil, salt to season and a good grind of black pepper and toss well together. Cover with the lid and cook on.
So that is going to wrap it up with this exceptional food slow cooker butternut squash risotto recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
