Butternut squash risotto in a rice cooker

A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist
Butternut Squash Risotto with herbs and parmesan cheese on wooden table, top view. Seasonal autumnal recipe - risotto with organic pumpkins.

This is a lovely warming recipe, perfect for Autumn. No standing over the stove top stirring this risotto – it’s easy to do in your rice cooker! This is to be made in 5.5 cup, 8 cup or 10 cup rice cooker. Serves 4-5 people.

AuthorHungry PandaCategoryDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 2 tbsp olive oil
 2 tbsp unsalted butter
  cup finely chopped yellow onion
 1 ⅛ cups medium grain risotto rice (superfine Arborio, Carnaroli or Vialone nano)
 1 ¾ cups seeded and peeled butternut squash, cut into ½ inch cubes
 1 ½ cups water
 1 ½ cups stock
To finish
 2 tsp unsalted butter
 2 tbsp lime juice
 1.40 cups fresh minced Italian parsley leaves
 ¼ cup freshly grated Parmasan cheese, plus more for serving
 1 pinch salt to taste
 You can also add diced courgette/zucchini, the flavour combines well with the butternut squash.

1

Place olive oil and butter in pan. When the butter melts add the onion, cook stirring a few times until softened – about 2 minutes. Add rice and stir with plastic rice spatula to coat the grains with hot butter. Cook, stirring a few times until the grains of rice are transparent except for a spot of white on each one – about 3-5 minutes **. Add to the inner bowl of your rice cooker, add the squash, water and stock and stir to combine. Close the cover and set the porridge cycle for 1 hour.

2

When the machine switches to keep warm, stir the risotto. There should only be a bit of liquid and the rice should be al dente – i.e. tender with a touch of resistance. If needed cook for a few minutes longer. This risotto will keep on the keep warm setting for an hour, any longer it will thicken considerably.

3

When ready to serve add the butter, close the cover for a while to allow the butter to melt. Stir in lime juice, parsley, cheese and salt to taste and serve immediately.

Ingredients

 2 tbsp olive oil
 2 tbsp unsalted butter
  cup finely chopped yellow onion
 1 ⅛ cups medium grain risotto rice (superfine Arborio, Carnaroli or Vialone nano)
 1 ¾ cups seeded and peeled butternut squash, cut into ½ inch cubes
 1 ½ cups water
 1 ½ cups stock
To finish
 2 tsp unsalted butter
 2 tbsp lime juice
 1.40 cups fresh minced Italian parsley leaves
 ¼ cup freshly grated Parmasan cheese, plus more for serving
 1 pinch salt to taste
 You can also add diced courgette/zucchini, the flavour combines well with the butternut squash.

Directions

1

Place olive oil and butter in pan. When the butter melts add the onion, cook stirring a few times until softened – about 2 minutes. Add rice and stir with plastic rice spatula to coat the grains with hot butter. Cook, stirring a few times until the grains of rice are transparent except for a spot of white on each one – about 3-5 minutes **. Add to the inner bowl of your rice cooker, add the squash, water and stock and stir to combine. Close the cover and set the porridge cycle for 1 hour.

2

When the machine switches to keep warm, stir the risotto. There should only be a bit of liquid and the rice should be al dente – i.e. tender with a touch of resistance. If needed cook for a few minutes longer. This risotto will keep on the keep warm setting for an hour, any longer it will thicken considerably.

3

When ready to serve add the butter, close the cover for a while to allow the butter to melt. Stir in lime juice, parsley, cheese and salt to taste and serve immediately.

Butternut squash risotto in a rice cooker

**  You could do the first step (cooking and coating the onions/rice) in the rice cooker using Quick Cook or regular cycle but you will find you have to wait for the rice cooker to cool before you set the porridge setting otherwise a heat error will appear on the display