Easiest Way to Prepare Gordon Ramsay Slow cooker butternut squash risotto

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker butternut squash risotto. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Slow cooker butternut squash risotto is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Slow cooker butternut squash risotto is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have 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. Get 1 and quarter cup of Arborio rice
4. Make ready 2 tablespoons olive oil
5. Make ready half medium butternut squash, peeled, de-seeded and finely chopped
6. Make ready 1 small courgette
7. Make ready 1 litre stock (I used vegetable bouillon)
8. Prepare dried mixed herbs - rosemary, thyme, basil
9. Take 1 tsp mustard
10. Take 100 g gran pedano cheese
11. Take small knob of butter (optional)
12. Prepare plenty of salt and black pepper to season
13. Prepare fresh basil to serve (optional)

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!

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