The Vegan Slow Cooker: Creamy Butternut Squash Risotto

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.

6 thoughts on “The Vegan Slow Cooker: Creamy Butternut Squash Risotto

  1. October 27, 2011 at 8:24 am

    Yum! I’m starving right now and wish I had a bowl of this in front of me, it looks soooo good!

  2. martha
    January 18, 2015 at 9:48 pm

    I cant see the recipie!?

    1. March 8, 2015 at 2:55 pm

      Hi Martha,

      This was a review of a recipe from a cook book. If you are searching for a recipe, try this Butternut Squash Coconut Risotto!

  3. Audra
    October 13, 2015 at 12:41 am

    Where is the recipe?

  4. Maria dworzak
    December 4, 2017 at 10:44 pm

    No recipe!

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