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Rice Cooker Butternut Squash Risotto

Rice Cooker Butternut Squash Risotto

Here's a comforting and easy fall recipe that you can make in your rice cooker. It's a "Butternut Squash Risotto," perfect for those chilly autumn evenings. The sweetness of the butternut squash paired with the creaminess of a well-cooked risotto makes for a heartwarming dish.

For this recipe we are using our Magnifique Everyday Rice & Grain Cooker, which has a built in Sauté function so you can make this whole dish in one pot!

Ingredients:
  • 1 cup Arborio rice
  • 2 cups butternut squash, peeled and diced
  • 2 1/2 cups vegetable broth (you might need more depending on rice absorption)
  • 1/2 cup dry white wine (optional)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1 tsp fresh thyme or sage, chopped (or 1/2 tsp if using dried)
  • 1/4 cup toasted pecans or walnuts for garnish (optional)
  • Additional cheese for serving (optional)
Instructions:
  1. Prepare the Squash and Ingredients: Begin by sautéing the onions and garlic in olive oil directly in the cooker until they're soft. Add the diced butternut squash toward the end and cook until it's slightly tender.

  2. Cooking the Risotto: Add the Arborio rice to the rice cooker. Stir well to mix the flavors. Add the white wine if you're using it; let it simmer for a few minutes until it's partly absorbed.

  3. Adding Broth: Pour in the vegetable broth, salt, pepper, and herbs, then stir to combine. Close the lid of the rice cooker and set it to white rice setting. Heads Up: You'll need to stir the risotto a couple of times during cooking to prevent sticking.

  4. Let it Cook: The risotto will take about 25-30 minutes to cook. During this time, the rice should absorb the liquid, and the mixture should become creamy. If the risotto is too thick, you can add a little more broth. If it's too wet, you can let it cook for a few more minutes.

  5. Final Touches: Once the risotto is cooked to a creamy consistency, stir in the grated Parmesan cheese. Allow it to sit for a few minutes. This rest period lets the risotto's consistency settle to creamy perfection.

  6. Serve and Enjoy: Spoon the finished risotto into bowls. Garnish with toasted pecans or walnuts, additional herbs, and more cheese if desired. Serve hot, and enjoy the rich, comforting flavors of fall in each bite!

This dish is wonderful as a standalone meal or paired with a salad or your favorite roasted vegetables. The beauty of using a rice cooker is it helps maintain the perfect moisture level, crucial for a creamy risotto.

Enjoy your autumn-inspired meal!

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