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Butternut Squash and Sage Risotto
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 4 cups vegetable broth
  • 3 cups butternut squash, peeled and cubed
  • 2 tablespoons fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
  • Transfer the onion mixture to the slow cooker. Add the arborio rice, vegetable broth, butternut squash, sage, salt, and black pepper.
  • Stir everything together, cover, and cook on low for 2 1/2 to 3 hours. Stir once halfway through if possible.
  • Check the rice near the end of cooking. It should be creamy and the squash should be fork-tender. Turn off the slow cooker and let it sit for 5 minutes before serving.

Notes

Stir once during cooking to help the rice release starch and stay creamy. If the mixture looks too thick near the end, add a splash of warm broth. Leftovers reheat well with a little extra broth to loosen the texture. Fresh sage gives the best flavor here, but dried sage can be swapped in at half the amount if needed.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife