- 705ml water
- 280g Arborio Rice
- 2 cloves of garlic (minced)
- 2 tbsp bouillon powder (I use Marigold swiss vegetable reduced salt vegan bouillon powder)
- 1 tsp oregano
- 1 tsp thyme
- 320g prepared butternut squash (or equivalent from a whole butternut squash)
- splash of olive oil
- 25g creamed coconut ( I use blue dragon brand)*
Add water, rice, garlic, bouillon powder and herbs to the slow cooker. Cook on low until the rice is ready, for between 1.5-2.5 hours, stirring every 30 mins, and adding extra water if necessary.
Preheat oven to 180C. Toss the butternut squash in a little olive oil and roast in the oven for 30-40 minutes (depending on size of pieces).
When the squash is ready roughly mash and add to the rice when it has finished cooking. Finally stir through the creamed coconut. Season to taste and serve topped with some baby salad leaves dressed with a simple balsamic/olive oil dressing.
*if you prefer, you can substitute the creamed coconut,with cashew cream
This risotto was really creamy and yummy!