The fall temperature has taken a sudden drop lately. When the weather dips below freezing I find my self craving foods with more warmth. I love risotto, and this butternut squash and sweet potato risotto is a great fall dish that accentuates some of the flavours associated with the fall harvest.
Typical stove top risotto, is a nightmare to cook. It's fussy and never turns out as planned. This "way to easy," risotto recipe uses a slow cooker which takes the hassle out of making risotto.
Creamy Butternut and Sweet Potato Risotto
3 cups water
2 cups Arborio rice
1 can cooked butternut squash
1 can sweet potato puree
1 bag of frozen spinach
1 bad of frozen butternut squash cubes
1 cup (or more) Oyster mushrooms
1/2 cup nutritional yeast
1 tbsp rosemary
2 tsp chili powder
1 tsp garlic powder
(salt and pepper to taste)
In your slow cooker combine all the ingredients. Stir the ingredients together. Cook on high for 2 hours, or until the rice is cooked through but still al dente.
Stir the cooking risotto every 20 ish minutes. Add extra water if needed, and season to your desire.