Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, slow cooker butternut squash risotto. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Slow cooker butternut squash risotto is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Slow cooker butternut squash risotto is something that I have loved my entire life.
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. After risotto has cooked for an hour, open the slow cooker and stir in the basil, cooked butternut squash and Parmesan cheese. Stir together and let sit until.
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 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
- Make ready 2 tablespoons olive oil
- Prepare 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
- Get 1 tsp mustard
- Prepare 100 g gran pedano cheese
- Prepare small knob of butter (optional)
- Get plenty of salt and black pepper to season
- Make ready fresh basil to serve (optional)
Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals. 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.
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!
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. Stir in the remaining stock, Parmesan, mascarpone and half the sausage meat.
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