Rice cooker : Butternut Squash Risotto

Name: Rice cooker : Butternut Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 710 milliliters peeled and seeded butternut squash cut into 1/2-inch cubes; 79 milliliters diced celery; 2 Tbsps fresh lime juice; 2 Tbsps olive oil; 5 servings Freshly grated Parmesan cheese (optional for serving) or vegan equivalent; 2 Tbsps dried Italian parsley flakes; 1 liters Medium to large (10 cup) fuzzy logic rice cooker; 5 servings Salt to taste; 2 Tbsps low saturated fat soft spread or a vegan buttery spread; 355 milliliters chicken or vegetable stock; 355 milliliters water; 79 milliliters finely chopped yellow onion

Rice cooker : Butternut Squash Risotto might be just the Mediterranean recipe you are searching for. For $2.35 per serving, you get a main course that serves 5. Watching your figure? This gluten free recipe has 1204 calories, 30g of protein, and 19g of fat per serving. Head to the store and pick up parmesan cheese, vegetable stock, water, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Set the rice cooker for the Quick Cook cycle.

Ingredients you will need

Rice

Equipment you will use

Rice Cooker

Place olive oil and butter or spread in the rice cooker bowl.When the butter melts, add the celery and onion. Cook, stirring a few times until softened about 2 minutes.

Ingredients you will need

Olive Oil

Butter

Celery

Spread

Onion

Rice

Equipment you will use

Rice Cooker

Bowl

Add the rice and stir with a rice paddle to coat the grains with the hot butter.Cook, stirring a few times, until the grains of rice are transparent except for a white spot on each about 3 to 5 minutes.

Ingredients you will need

Butter

Grains

Rice

Add the squash, water and stock and stir to combine.Close the cover and reset for the risotto cycle. Cook for 20 minutes.When 20 minutes is up, stir the risotto. There should only be a little bit of risotto left and the squash should be cooked but not quite mushy.Switch your rice cooker to the keep warm setting. Warm for 30 minutes to let the squash cook a bit more.When ready to serve, stir in the lime juice, parsley and salt to taste.As your stirring, mash the squash a bit to combine with the risotto.

Ingredients you will need

Lime Juice