Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker butternut squash risotto. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Slow cooker butternut squash risotto is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Slow cooker butternut squash risotto is something which I’ve loved my whole life. They’re 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. The creamy texture and the flexibility of the flavors draw me in.
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 cook it.
The ingredients needed to make Slow cooker butternut squash risotto:
- Make ready large leek
- Take garlic cloves
- Take and quarter cup of Arborio rice
- Make ready olive oil
- Take medium butternut squash, peeled, de-seeded and finely chopped
- Take small courgette
- Make ready stock (I used vegetable bouillon)
- Get dried mixed herbs - rosemary, thyme, basil
- Take mustard
- Prepare gran pedano cheese
- Take small knob of butter (optional)
- Get plenty of salt and black pepper to season
- Get fresh basil to serve (optional)
Great as a side dish or main course. 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. 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 lot of butternut squash risotto recipes call for roasting the squash first. This butternut squash version is the one I turn to again and again throughout the fall and winter months. An Easy Risotto for Any Night of the Week.
So that is going to wrap it up with this special food slow cooker butternut squash risotto recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
