How to Prepare Favorite Slow cooker butternut squash risotto

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, slow cooker butternut squash risotto. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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. And stirred into this slow cooker butternut squash risotto, it provides all the rich cheesiness you (or your resident picky eater) crave with way less fat. Whether you're a squash lover or hater (or just live with one), this Slow Cooker Butternut Squash Risotto should provide some common ground.

Slow cooker butternut squash risotto is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Slow cooker butternut squash risotto is something that I have loved my whole life.

To get started 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 cook that.

The ingredients needed to make Slow cooker butternut squash risotto:

1. Take 1 large leek
2. Get 3 garlic cloves
3. Get 1 and quarter cup of Arborio rice
4. Get 2 tablespoons olive oil
5. Prepare half medium butternut squash, peeled, de-seeded and finely chopped
6. Get 1 small courgette
7. Make ready 1 litre stock (I used vegetable bouillon)
8. Prepare dried mixed herbs - rosemary, thyme, basil
9. Get 1 tsp mustard
10. Prepare 100 g gran pedano cheese
11. Take small knob of butter (optional)
12. Get plenty of salt and black pepper to season
13. Make ready fresh basil to serve (optional)

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. If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor!

Steps to make Slow cooker butternut squash risotto:

1. Mix olive oil and Arborio rice in slow cooker so that rice is fully coated.
2. Mix in garlic, leek, courgette and squash.
3. Add the stock, mustard and herbs and stir well.
4. 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.
5. Just before serving, add the gran pedano cheese and season well.
6. 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!

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course. 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.

So that’s going to wrap this up for this exceptional food slow cooker butternut squash risotto recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!