Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, slow cooker butternut squash risotto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Home ยป Recipes ยป Slow Cooker Recipes ยป Side Dish Recipes ยป 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 popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Slow cooker butternut squash risotto is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook slow cooker butternut squash risotto using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Slow cooker butternut squash risotto:
- Prepare 1 large leek
- Take 3 garlic cloves
- Prepare 1 and quarter cup of Arborio rice
- Make ready 2 tablespoons olive oil
- Make ready half medium butternut squash, peeled, de-seeded and finely chopped
- Take 1 small courgette
- Get 1 litre stock (I used vegetable bouillon)
- Take dried mixed herbs - rosemary, thyme, basil
- Take 1 tsp mustard
- Get 100 g gran pedano cheese
- Take small knob of butter (optional)
- Take plenty of salt and black pepper to season
- Prepare fresh basil to serve (optional)
Great as a side dish or main course. Slow Cooker Butternut Squash: a simple side dish recipe for butternut squash in the slow cooker that can be prepped in minutes. As you know, I appreciate Costco. Learn how to make butternut squash risotto with our simple recipe video.
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!
This butternut squash recipe produces a rich warming flavour and is the Bring the stock to the boil and then gradually add it to the risotto, stirring the risotto well, until the rice is just cooked. 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. Take this pressure-cooked butternut squash risotto as a prime example. Earlier this year, I did some tests on pressure-cooked grains, and found that in most cases, the pressure cooker didn't cut down drastically on cooking time, nor did it significantly improve the taste or texture of the cooked grains.
So that is going to wrap it up for this special food slow cooker butternut squash risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
