Butternut squash risotto in a rice cooker - GreedyPanda Foodie Blog

Name: Butternut squash risotto in a rice cooker - GreedyPanda Foodie Blog
Ingredients: 2 tbsp olive oil; 2 tbsp butter (dairy or non-dairy); 1 medium yellow onion, finely chopped; 1 ⅓ cups rice measuring cups medium grain rice (superfine Arborio, Carnaroli or Vialone nano); 5 cups seeded and peeled butternut squash, cut into ½ inch cubes; 1 ½ cups water; 1 ½ cups stock; 2 tsp butter (dairy or non-dairy); 2 tbsp lime juice; handful fresh chopped Italian parsley leaves; 100 g parmesan cheese (dairy or non-dairy); pinches salt and pepper to taste; *You can also add diced courgette/zucchini, the flavour combines well with the butternut squash.

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No standing over the stove top stirring this – it’s easy to do in your rice cooker! Made with just a few easy to obtain ingredients, it’s creamy, comforting, and filled with cosy autumn flavour

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Ingredients

2 tbsp olive oil
2 tbsp butter (dairy or non-dairy)
1 medium yellow onion, finely chopped
1 ⅓ cups rice measuring cups medium grain rice (superfine Arborio, Carnaroli or Vialone nano)
5 cups seeded and peeled butternut squash, cut into ½ inch cubes
1 ½ cups water
1 ½ cups stock
2 tsp butter (dairy or non-dairy)
2 tbsp lime juice
handful fresh chopped Italian parsley leaves
100 g parmesan cheese (dairy or non-dairy)
pinches salt and pepper to taste
*You can also add diced courgette/zucchini, the flavour combines well with the butternut squash.