Slow Cooker Risotto with Butternut Squash and Goat Cheese

Slow cooking utensil dish with Butternut Squash could be a easy trying cooker dish that’s filled with flavor. created with rice, butternut squash, and chevre, this is often clearly one amongst the most effective cooker recipes for busy individuals, as a result of there’s NO STIRRING needed. You’ll ne'er build stove prime dish again!

Ingredients

•  2 teaspoons extra-virgin olive oil
•  2 medium shallots — finely diced (about 1/2 cup)
•  1/2 teaspoon kosher salt
•  1/4 teaspoon black pepper
•  1/2 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 1/2 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

Instructions

1. 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.
2. 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.
3. more instructions please click at here

source : wellplated.com

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