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Butternut Squash and Sage Risotto
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Course Side Dish
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 cups arborio rice
  • 4 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the diced onion, minced garlic, arborio rice, and cubed butternut squash into the slow cooker.
  • Pour the vegetable broth over the rice and vegetables, then add the salt and black pepper. Stir once to combine.
  • Cover and cook on low for 2 to 2 1/2 hours, until the rice is tender and most of the liquid has been absorbed.
  • Stir in the butter and grated Parmesan cheese until the risotto turns creamy.
  • Sprinkle the chopped sage over the top, give the dish one final stir, and serve warm.

Notes

For the creamiest texture, avoid lifting the lid during the first 90 minutes of cooking. If the risotto thickens too much after sitting, stir in a splash of warm broth before serving. Leftovers reheat gently on the stovetop with a little extra broth to loosen them back up.
Course: Side Dish
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife