Steps to Prepare Gordon Ramsay Slow cooker butternut squash risotto

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, slow cooker butternut squash risotto. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Slow cooker butternut squash risotto is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Slow cooker butternut squash risotto is something which I have loved my whole life.

To get started with this particular 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 that.

The ingredients needed to make Slow cooker butternut squash risotto:

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

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. 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.

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!

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. Reviews for: Photos of Butternut Squash Risotto. Ina roasts butternut squash to use in a creamy risotto for a weekend lunch.

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