Butternut squash risotto in a rice cooker

AuthorHungry PandaCategoryDifficultyIntermediate

No standing over the stove top stirring this – it’s easy to do in your rice cooker! Made with just a few easy to obtain ingredients, it’s creamy, comforting, and filled with cosy autumn flavour

Yields2 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
 2 tbsp olive oil
 2 tbsp butter (dairy or non-dairy)
 1 medium yellow onion, finely chopped
 1 ⅓ cups rice measuring cups medium grain rice (superfine Arborio, Carnaroli or Vialone nano)
 5 cups seeded and peeled butternut squash, cut into ½ inch cubes
 1 ½ cups water
 1 ½ cups stock
To finish
 2 tsp butter (dairy or non-dairy)
 2 tbsp lime juice
 handful fresh chopped Italian parsley leaves
 100 g parmesan cheese (dairy or non-dairy)
 pinches salt and pepper to taste
 *You can also add diced courgette/zucchini, the flavour combines well with the butternut squash.
1

Place olive oil and butter into your rice cooker inner bowl and use the SLOW COOK function
to heat. When the butter melts add the onion, cook, stirring a few times until softened – about 3
minutes. Add rice and stir to coat the grains with hot butter/oil mixture. Cook, stirring a few times,
until the grains of rice are transparent except for a spot of white on each one – about 5 minutes*

2

Add the rice, squash, water and stock to the inner bowl of your rice cooker and stir to combine. Close the cover and set the PORRIDGE function for 1 hour.

3

When the machine switches to KEEP WARM, stir. There should only be a bit of liquid and
the rice should be al dente – i.e. tender with a touch of resistance. If needed, cook for a few
minutes longer. This will keep on the keep warm setting for an hour, any longer and it will thicken
considerably.

4

When ready to serve add the butter. Close the lid for a while to allow the butter to melt. Stir in lime
juice, parsley, cheese and salt to taste and serve immediately.

Ingredients

 2 tbsp olive oil
 2 tbsp butter (dairy or non-dairy)
 1 medium yellow onion, finely chopped
 1 ⅓ cups rice measuring cups medium grain rice (superfine Arborio, Carnaroli or Vialone nano)
 5 cups seeded and peeled butternut squash, cut into ½ inch cubes
 1 ½ cups water
 1 ½ cups stock
To finish
 2 tsp butter (dairy or non-dairy)
 2 tbsp lime juice
 handful fresh chopped Italian parsley leaves
 100 g parmesan cheese (dairy or non-dairy)
 pinches salt and pepper to taste
 *You can also add diced courgette/zucchini, the flavour combines well with the butternut squash.

Directions

1

Place olive oil and butter into your rice cooker inner bowl and use the SLOW COOK function
to heat. When the butter melts add the onion, cook, stirring a few times until softened – about 3
minutes. Add rice and stir to coat the grains with hot butter/oil mixture. Cook, stirring a few times,
until the grains of rice are transparent except for a spot of white on each one – about 5 minutes*

2

Add the rice, squash, water and stock to the inner bowl of your rice cooker and stir to combine. Close the cover and set the PORRIDGE function for 1 hour.

3

When the machine switches to KEEP WARM, stir. There should only be a bit of liquid and
the rice should be al dente – i.e. tender with a touch of resistance. If needed, cook for a few
minutes longer. This will keep on the keep warm setting for an hour, any longer and it will thicken
considerably.

4

When ready to serve add the butter. Close the lid for a while to allow the butter to melt. Stir in lime
juice, parsley, cheese and salt to taste and serve immediately.

Notes

Butternut squash risotto in a rice cooker
IngredientsDirections