Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 43

This colourful risotto is made enticingly flavoursome by the slow-roasting of the squash, which concentrates its already sweet and fragrant flesh.

Preparation time: 10 minutes

Cooking time: 2–3½ hours

Serves 4–6

Vegetarian

1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into 2–3cm (¾–1¼in) cubes

4 large sage leaves, roughly chopped, plus extra to serve

1 red onion, peeled, halved and thinly sliced

2 garlic cloves, peeled and finely chopped

2 tbsp olive oil

Sea salt and freshly ground black pepper

350g (12oz) risotto rice, such as Arborio

75ml (2½fl oz) marsala or sherry

1.3 litres (2¼ pints) vegetable stock, plus extra to serve

50g (2oz) walnut pieces

Freshly grated Parmesan or crumbled goat’s cheese, to serve

Place the squash, sage, onion and garlic in the slow cooker dish. Drizzle with the olive oil and season well with salt and pepper. Cover with the lid and cook on high for 1–2 hours, stirring once during cooking if you can, until tender and starting to colour slightly. Add the rice, marsala or sherry and stock and mix in gently being careful not to break up the squash. Reduce the heat to low, cover and cook for a further 1–1½ hours or until the rice is tender but still has a little bite (al dente).

Season to taste and add a splash of hot stock if you like your risotto creamy. Sprinkle with the walnuts and some extra sage. Serve topped with plenty of Parmesan or crumbled goat’s cheese and a tomato, red onion and balsamic salad on the side.

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roasting a double batch of squash and keeping some in the freezer for another risotto. Alternatively, you can blitz the squash with stock to make a delicious soup, or toss through freshly cooked pasta with some mascarpone to make a great sauce.