Slow Cooker Risotto with Butternut Squash and Goat Cheese
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
- and freshly ground pepper to tasteCoarse sea salt
- 3 1/2-4 cups vegetable broth
or reduced-sodium chicken broth*
- 1 1/2 cups uncooked short grain brown rice
- 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
Directions
- 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
Stir, then taste and add additional salt and pepper as desired (I added a scant 1/2 teaspoon additional salt). Stir in the goat cheese and fresh sage. Serve immediately, topped with additional fresh sage as desired.
Slow Cooker Risotto with Butternut Squash and Goat Cheese
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About this Recipe
Dreaming of a luscious, creamy risotto but dread the constant stirring? This Slow Cooker Risotto with Butternut Squash and Goat Cheese delivers all the comfort without the kitchen marathon.
The magic lies in the slow cooker method—it truly makes risotto the easiest dish to prepare, eliminating the need for constant attention and stirring. You'll achieve that same rich, velvety texture effortlessly, transforming what's often seen as a high-maintenance dish into a hands-off delight.
Prepare for a bowl of pure comfort. Each spoonful offers tender, sweet butternut squash cubes nestled in a gloriously creamy risotto. The luxurious tang of goat cheese beautifully balances the squash's natural sweetness, all brightened by the aromatic fresh sage leaves. The slow cooking ensures the short grain brown rice achieves a wonderfully soft, comforting texture that’s anything but dry.
Feeling adventurous with your Slow Cooker Risotto? Swap butternut squash for sweet potato cubes if you prefer, or use fresh thyme if sage isn't on hand. While the recipe calls for dry white wine, you can easily substitute additional chicken or vegetable broth for an equally delicious result. For an extra layer of flavor and texture, consider stirring in toasted walnuts or pecans just before serving.
This hearty, comforting risotto makes an elegant weeknight meal or a stunning side dish for a holiday gathering. Serve it warm, perhaps with a simple green salad to cut through the richness.