Butternut squash risotto

Serves 4

Prep: 15 mins

High: 3–4 hours, plus 35 mins

1 small–medium butternut squash (about 750g)

1 medium onion

1 tbsp olive oil

1 garlic clove

​150g Arborio (risotto) rice

​50ml Marsala, Madeira or extra vegetable stock

​650ml hot vegetable stock (made with 1 vegetable stock cube)

​100g young spinach leaves

50g Parmesan cheese or Grana Padano cheese

flaked sea salt

ground black pepper

A risotto made in a slow cooker won’t be quite as creamy-tasting as a traditional risotto, as it isn’t stirred constantly to release the starch. Nevertheless, this is a handy and healthy one-pot dish that also reheats well the next day.

Peel the squash with a good vegetable peeler then cut it in half lengthways, scoop out the seeds and cut it into roughly 3cm chunks. Peel and finely chop the onion and put the squash and onion into the slow cooker.

Add the oil, salt to season and a good grind of black pepper and toss well together. Cover with the lid and cook on HIGH for 3–4 hours, or until the squash is tender and the onion is nicely browned.

Peel and crush the garlic, remove the slow cooker lid and stir the garlic, rice, Marsala or Madeira (if using) into the vegetables. Pour over the stock and stir well, making sure the rice is fully submerged in the stock, then cover again and cook for a further 30–40 minutes, or until the rice is tender.

Remove the lid, stir in the spinach leaves, a handful at a time, then grate the Parmesan or Grana Padano and add to the risotto. Stir well then cover with the lid and cook for a further 2–3 minutes or until the spinach is soft.

Tip: Cool any leftovers quickly and then store in a covered dish in the fridge for up to 2 days. Reheat in the microwave or a large saucepan, with an extra splash of water, stirring until piping hot throughout.