Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, slow cooker butternut squash risotto. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Slow cooker butternut squash risotto is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Slow cooker butternut squash risotto is something which I’ve loved my whole life. They’re fine and they look wonderful.

This Slow Cooker Butternut Squash Risotto is one of those dishes you can do so much with by changing up what you add to it. Transfer the shallot mixture to the slow cooker. Check the broth level towards the end of the cooking time to ensure the risotto doesn't dry out.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:

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

After risotto has cooked for an hour, open the slow cooker and stir in the basil, cooked butternut squash and Parmesan cheese. Give it all a stir and put the lid on and flick the switch to high. You can test a little rice to see if it is done. Peel and finely chop the onion and put the squash and onion into the slow cooker.

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!

Add the oil, salt to season and a good grind of black pepper and toss well together. Cover with the lid and cook on. Add water, cover, and bring to a boil over medium-high heat. Butternut, Chicken, Quinoa, and Bean Soup I usually stir at this point to break up the squash. Turn off the slow cooker and stir in the Parmesan and the butter, then season with salt & pepper.

So that is going to wrap this up for this special food slow cooker butternut squash risotto recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!