Get Crocked – Slow Cooker Butternut Squash Risotto

By bossenga

Ingredients

• 3 T. extra-virgin olive oil
• 1/3 c. unsalted butter
• 1 1/3 c. Yellow onion, chopped
• 2 1/2 c. risotto rice, (like Arborio)
• 3 c. butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 c. chicken broth
• 2 T. fresh basil, chopped
• 1/4 c. Pecorino Romano cheese, plus extra for sprinkling on top
• salt and pepper

Details

Servings 11
Adapted from getcrocked.com

Preparation

Step 1

In skillet, over medium heat, add oil and butter, and sauté onions until tender, approximately 6-8 minutes.

Pour rice on top of onions and, with a wooden spoon, coat grains with butter and oil mixture. Cook and occasionally stir for about 4 minutes.

Transfer rice to stoneware. Add squash, cheese and broth and gently stir ingredients.

Cover. Cook on HIGH for 2-3 hours.

When serving, top with basil and additional cheese if desired.

Season to taste with salt and freshly cracked black pepper