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Easiest Method to Producing Appetizing Slow cooker butternut squash risotto

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Slow cooker butternut squash risotto

We hope you got benefit from reading it, now let’s go back to slow cooker butternut squash risotto recipe. To cook slow cooker butternut squash risotto you need 13 ingredients and 6 steps. Here is how you cook that.

Below are the ingridients that are needed to cook a tasty Slow cooker butternut squash risotto:

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

Done with the ingridients? Here are the steps on cooking 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!.

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. How to make butternut squash risotto recipe video.

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