Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, slow cooker butternut squash risotto. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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.
Slow cooker butternut squash risotto is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Slow cooker butternut squash risotto is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Prepare 1 large leek
- Get 3 garlic cloves
- Make ready 1 and quarter cup of Arborio rice
- Take 2 tablespoons olive oil
- Take half medium butternut squash, peeled, de-seeded and finely chopped
- Get 1 small courgette
- Get 1 litre stock (I used vegetable bouillon)
- Prepare dried mixed herbs - rosemary, thyme, basil
- Make ready 1 tsp mustard
- Prepare 100 g gran pedano cheese
- Get small knob of butter (optional)
- Make ready plenty of salt and black pepper to season
- Make ready fresh basil to serve (optional)
Great as a side dish or main course. Adding the stock slowly and stirring well will help to make a thick, almost creamy risotto. To make the garnish, heat a small amount of sunflower oil in a pan, add the sage leaves and fry them very briefly until Stir the cooked butternut squash into the risotto, along with the sage and seasoning to taste. Slow Cooker Butternut Squash: a simple side dish recipe for butternut squash in the slow cooker that can be prepped in minutes.
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!
As you know, I appreciate Costco. 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. When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta ate both for dinner.
So that’s going to wrap it up with this special food slow cooker butternut squash risotto recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
