I have always wanted to make risotto, but with two young children, standing and stirring and babysitting rice for an hour is just now feasible. Then, I discovered that risotto could be made in the slow cooker, with out stirring! Hooray! I was finally able to make risotto!
This risotto is pleasantly spicy with a little sweetness, due to the squash. I served it alongside chicken marinated in Hunter’s Choice Marinade and it was a truly excellent combination. I really love that risotto is extremely versatile, so you can really shake things up. Don’t have squash? Try sweet potatoes. Don’t like mushrooms? Leave them out! Be creative, feel fancy, enjoy your risotto.
Easy Slow Cooker Risotto
2 tsp olive oil
½ cup onions, diced
1 tsp minced garlic
8 oz baby bella mushrooms, sliced
1 tsp (2 cloves) garlic, minced
½ tsp dried thyme
½ tsp black pepper
½ tsp sea salt
¼ cup extra virgin olive oil
1 ¼ cups Arborio rice
4 cups low sodium chicken broth
4 cups (1 medium) butternut squash, diced and roasted (recipe follows)
2/3 cup shredded parmesan cheese
In a large sauté pan, heat 2 tsp olive oil. Sauté onions and mushrooms until tender, about 5 minutes. Add garlic and sauté 1 minute more.
In the crockpot, mix ¼ cup olive oil, rice, and mushroom mixture.
In a medium bowl, whisk thyme, black pepper, and sea salt into the chicken broth. Pour over the rice mixture and stir to mix flavors.
Cover and cook on high for 2 hours. Check if the rice in tender. Stir and cook for 3o more minutes to complete cooking (if necessary).
Stir in the roasted squash and parmesan cheese.
Roasted Butternut Squash
Directions from Multiply Delicious
1 medium butternut squash, diced
1 tbsp olive oil
Salt & pepper
Preheat oven to 425.
Toss diced squash with olive oil. Season with salt and pepper. Spread squash in a single layer on a baking sheet. Bake until tender, stirring every 10 minutes. Total baking time will be about 25 minutes