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Ingredients - Slow cooker butternut squash risotto:
- Require 1 of large leek
- You need 3 - garlic cloves
- Prepare 1 and quarter cup of Arborio rice
- Take 2 tablespoons olive oil
- Prepare half - medium butternut squash, peeled, de-seeded and finely chopped
- Provide 1 of small courgette
- Require 1 litre - stock (I used vegetable bouillon)
- Prepare dried mixed herbs - rosemary, thyme, basil
- Get 1 tsp for mustard
- Make ready 100 g - gran pedano cheese
- Provide for small knob of butter (optional)
- Make ready of plenty of salt and black pepper to season
- Need - fresh basil to serve (optional)
Slow cooker butternut squash risotto step by step:
- 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!
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