So here we are, the penultimate recipe from my Vegan Slow Cooker week. First up I cooked the butternut squash in the slow cooker, and despite accidentally turning off the slow cooker socket when I thought it was the toaster socket, it cooked pretty well. I sort of mashed up the squash rather than pureeing it, which worked out rather nicely as it meant the risotto had a few bigger bits of squash in it. After the squash was ready it was a case of just popping all the ingredients in and waiting for the slow cooker to do it’s thing!
Absolutely loving this quick and easy risotto, but I would use vegetable stock/bouillon instead of just water next time, as it didn’t have quite as much flavour as I would like, although the herb mix was nice. I might even experiment with adding in a bit of white wine as well, as I usually use wine when I cook on the hob.