CREAMY BUTTERNUT SQUASH RISOTTO

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Creamy Butternut Squash Risotto image

Categories     Squash     Casserole/Gratin

Number Of Ingredients 8

2 1/2 cups Water
1 1/2 cups Arborio Rice
1 1/2 cups Butternut Squash - Cooked (15 oz can or 1 1/2 cups fresh pureed)
1/2 cup Nutritional Yeast
1 teaspoon Thyme
1/4 teaspoon Sage - rubbed
1/8 teaspoon Rosemary - dried
1 dash Salt and Pepper to taste

Steps:

  • Add water, rice, squash, nutritional yeast, thyme, and rosemary to the slow cooker
  • Cook on high for 1-1/2 - 2 1/2 hours, until rice is cooked through but still al dente
  • Stir every 20 to 30 minutes, adding extra water as needed.
  • Season with salt and pepper and extra herbs

*** Explore more Creamy Butternut Squash Risotto Recipes »

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