Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, slow cooker butternut squash risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Slow cooker butternut squash risotto is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Slow cooker butternut squash risotto is something that I have loved my whole life. They’re nice and they look fantastic.
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 ingredients. You can cook 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
- Prepare garlic cloves
- Get and quarter cup of Arborio rice
- Make ready olive oil
- Get medium butternut squash, peeled, de-seeded and finely chopped
- Prepare small courgette
- Prepare stock (I used vegetable bouillon)
- Get dried mixed herbs - rosemary, thyme, basil
- Make ready mustard
- Prepare gran pedano cheese
- Get small knob of butter (optional)
- Make ready plenty of salt and black pepper to season
- Prepare fresh basil to serve (optional)
It is so creamy and full of flavor! Great as a side dish or main course. We love risotto, it's one of those meals that make you feel like you're eating Keywords: Butternut Squash Risotto, easy risotto recipes, healthy risotto, risotto recipe You can also make this risotto in the Pressure Cooker! Just add cheese after it is done in the cooker!
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!
Forget spending an evening at the stove stirring risotto, just sit back and relax with this slow cooker recipe. 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. 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.
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 am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
