Slow Cooker
Slow Cooker Risotto with Butternut Squash
Description
Slow cooker risotto is the easiest way to make risotto. Just as creamy as traditional risotto, with NO stirring required!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 medium shallots finely diced (about 1/2 cup)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup dry white wine or substitute additional chicken or vegetable broth
- 1 medium butternut squash about 1 1/2 pounds, peeled, halved, seeded, and cut into 1/4-inch cubes
- Coarse sea salt and freshly ground pepper to taste
- 3 1/2-4 cups vegetable broth or reduced-sodium chicken broth*
- 1 ½ cups uncooked short grain brown rice see recipe notes for other rice types
- 6 ounces loosely crumbled goat cheese about 1 1/2 cups
- 1 tablespoon chopped fresh sage leaves about 4 large leaves, plus additional for topping
Directions
- Lightly coat the bottom of a 5- or 6-quart slow cooker with cooking spray. In a large saucepan, warm the oil over medium-low heat. Add the shallots, salt, and pepper. Sauté until the shallot is soft and translucent but not brown, about 10 minutes. Add the wine and cook for 2 minutes.
- Transfer the shallot mixture to the slow cooker. Add the squash, 3 1/2 cups broth, and rice. Cook on high for 2 1/2 to 3 hours (or on low for 4 to 6 hours), until the rice is tender and creamy. Check the broth level towards the end of the cooking time to ensure the risotto doesn’t dry out. If it seems too dry, stir in a bit more broth as needed.
- Stir, then taste and add additional salt and pepper as desired (I added a scant 1/2 teaspoon additional salt). Stir in the goat cheese and fresh sage. Serve immediately, topped with additional fresh sage as desired.
