Butternut Squash Coconut Risotto


Serves 2-3

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!

Thanks to Kathy Hester for allowing me to publish the ‘basic fuss-free risotto’ from The Vegan Slow Cooker as part of this recipe.

5 thoughts on “Butternut Squash Coconut Risotto

  1. October 5, 2012 at 7:42 pm

    Butternut with rice is the best!

  2. October 8, 2012 at 2:10 am

    Oh yum! I recently made a similar dish and I really liked the pumpkin and coconut combination – thanks for sharing this recipe!

  3. January 19, 2016 at 2:44 am

    I was going to share this recipe to my wall so I could save it, but I need the American version. I have no idea how to use your metric measurements. Do you have an American recipe? Thankx so much for your time. This recipe look superb.

    1. Amberbobambi
      January 29, 2017 at 7:49 pm

      You could just google the conversions :)

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