Butternut squash risotto in a rice cooker

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 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.

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 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.

Butternut squash risotto in a rice cooker