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.
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2/3 cup of finely chopped yellow onion
- 1 cup plus 2 tbsp of medium grain risotto rice (superfine Arborio, Carnaroli or Vialone nano)
- 1 ¾ to 2 cups seeded and peeled butternut squash, cut into ½ inch cubes
- 1 ½ cups water
- 1 ½ cups stock
- 2 teaspoons unsalted butter
- 2 tbsp lime juice
- ¼ cup fresh minced Italian parsley leaves
- ¼ cup freshly grated Parmasan cheese, plus more for serving
- Salt to taste
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 for the porridge cycle (it will take around 20 minutes to cook).
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.
** 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