Chunky Butternut Squash Risotto

Forget spending ages at the stove – let your slow cooker do all the hard work. This recipe is a super easy way to cook a creamy vegetarian risotto with almost no effort. Plus, slow cookers use very little energy to run (they’re one of the cheapest appliances to run in the kitchen), saving you on your energy bills. Simply add all the ingredients and let your slow cooker create a dish that’s comforting and delicious.

Servings: 6-8

Prep Time: 4 hours

• 1 butternut squash
• 300g risotto rice
• 4g butter
• 1 tsp salt and pepper
• 1 tsp dried basil
• 600 - 700ml vegetable stock
• 50g parmesan cheese
• Optional additions: chorizo, cured Ham, tofu.

1. Peel and cut the butternut squash into 2cm cubes.

2. Add the risotto rice, butternut squash, butter, salt & pepper, stock and basil into the slow cooker.

3. Turn the slow cooker on high and cover with the lid. Cook for about 3-4 hours, stirring halfway and checking if more water is needed to cook the risotto.

4. Once the risotto is ready, stir in the parmesan cheese.

5. You can also stir in chorizo, ham, or tofu for extra substance and flavour.

6. Season with salt and pepper and serve with more parmesan cheese.