Slow cooker risotto –Today, we’re diving into a delicious and healthy recipe for Slow Cooker Risotto made with brown rice. This dish is perfect for cozy nights in or for impressing guests at dinner parties. With its creamy texture and rich flavor, it’s hard to believe that it’s healthy too!
Slow Cooker Risotto Made with Brown Rice!
This easy risotto is a great way to enjoy the flavors of butternut squash while also reaping the benefits of brown rice. It cooks slowly, allowing all the ingredients to blend perfectly, making it a straightforward and satisfying meal.
Ingredients:
- 1 cup brown rice
- 4 cups vegetable broth
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped for garnish
Instructions:
- Start by rinsing the brown rice under cold water until the water runs clear. This helps remove excess starch, resulting in a less sticky risotto.
- In your slow cooker, combine the rinsed brown rice, vegetable broth, butternut squash, onion, garlic, thyme, salt, and black pepper.
- Stir everything together until well mixed, and then cover the slow cooker with its lid.
- Cook on low for about 6-8 hours or until the rice is tender and has absorbed most of the liquid. If you’re short on time, you can cook it on high for 3-4 hours.
- Once done, stir in the Parmesan cheese (if using) for that creamy texture and rich flavor.
- Serve hot, garnished with fresh parsley, and enjoy your healthy, comforting bowl of risotto!
This Slow Cooker Risotto is not just a treat for your taste buds; it’s also packed with nutrients from the butternut squash and is a fantastic source of fiber thanks to the brown rice. It’s a meal that’s sure to satisfy your hunger and warm your heart. Enjoy every bite of this wholesome dish!