Been reading, and have a risotto slo-cook recipe, not tried it yet tho!
1 butternut squash, about 2lb, peeled, seeded and cubed.
4 large sage leaves, chopped
1 red onion, thinly sliced
2 cloves garlic, finely chopped
seasoning
12oz risotto rice
50 ml sherry- 2.5 syns if extra dry!
2 1/4 pints of veg stock
2oz walnut pieces -hex b on green
Put squash, sage, onion and garlic in slo-cooker.
Spray with fry-lite, stir and spray again.
Season.
Cover and cook on high for 2 hours, stirring half way.
Add rice, sherry and stock, and combine gently trying not to break up the squash.
Reduce heat to low and cook for 1 to 1.5 hours, or til rice is tender.
Season to taste and add a splash of hot stock if you like a creamy risotto.
Sprinkle with walnuts and serve!
This serves 4-6 peeps, and syns depend on how you make your veg stock!