Slow cooker butternut squash risotto

Name: Slow cooker butternut squash risotto
Total time: 14400 s
Yield: 3/4 servings
Cuisine: British
Ingredients: 1 large leek; 3 garlic cloves; 1 and quarter cup of Arborio rice; 2 tablespoons olive oil; half medium butternut squash, peeled, de-seeded and finely chopped; 1 small courgette; 1 litre stock (I used vegetable bouillon); dried mixed herbs - rosemary, thyme, basil; 1 tsp mustard; 100 g gran pedano cheese; small knob of butter (optional); plenty of salt and black pepper to season; fresh basil to serve (optional)

Susy Wall @singing_chef

West Midlands, UK

I'm not a fan of being stuck to a hob for half an hour or more stirring a risotto. I'm also completely in love with my slow cooker as it's such an easy and healthy method of cooking. This is such an easy recipe as there is no pre-cooking - everything just goes straight in the slow cooker!

Susy Wall @singing_chef

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Ingredients

3-4 hours

3/4 servings

1large leek
3garlic cloves
1and quarter cup of Arborio rice
2 tablespoonsolive oil
halfmedium butternut squash, peeled, de-seeded and finely chopped
1small courgette
1 litrestock (I used vegetable bouillon)
dried mixed herbs - rosemary, thyme, basil
1 tspmustard
100 ggran pedano cheese
small knob of butter (optional)
plenty of salt and black pepper to season
fresh basil to serve (optional)

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Steps

3-4 hours

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!