This Slow Cooker Butternut Squash Risotto is so easy you won't be able to believe it. Creamy, delicious risotto on your plate with hardly any effort at all.
If you are using frozen butternut squash then get it out from the freezer a few hours before you are intending to use it to thaw.
Tip the 200 grams rice into the slow cooker pot and add 1 tbsp of garlic oil. Mix well to coat the rice.
Add the 500 mls of double strength stock, 150 mls of white wine, 2 grams of fresh sage, ½ a finely chopped onion and the butternut squash pieces to the slow cooker pot with the rice.
Give it all a stir and put the lid on and flick the switch to high. Leave to bubble gently away for 2 ½-3 hours. You can test a little rice to see if it is done. It needs to be very soft.
Add the cheese and butter and stir through for about 30 seconds until the squash starts to disintegrate and meld with the rice. The whole mixture will be creamy and soft.
Season to taste and serve .
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All nutritional info is approximate and intended only as a guide.