This risotto is a lovely meal to serve on a chilly Winter evening at home. I hope you'll give it a try!
You will need:
1 medium onion, chopped
1 teaspoon garlic powder
½ teaspoon dried basil
6 cups vegetable stock
2 Tablespoons butter (or your favorite fat for sauteeing)
2½ cups rice (I used sprouted brown rice, but usually risotto is made with Arborio)
3 cups butternut squash, peeled, seeded, and cubed (about 1 medium sized squash)
½ cup shredded Parmesan cheese
Salt and pepper, to taste
- In a large skillet, saute onions in butter until tender:
- Add rice and mix through for a couple of minutes
- Add basil and garlic, and stir.
- Combine stock, rice mixture, and squash in your slow cooker (mine is 7 quarts, but I think a 3-4 quart would be plenty large enough).
- Cook on High for 3 hours, or until the rice is cooked to your preferred tenderness.
- Add Parmesan cheese and gently mix it all together.
- Serve hot (with a sprinkle of cheese on top):
Linked up at Food on Fridays at Ann Kroeker, Friday Favorites at Simply Sweet Home, Fight Back Friday at Food Renegade, Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free, and Food and Health Carnival at Lisa's Gluten-Free Advice and Healthy Living.