Slow Cooker Risotto with Butternut Squash

Slow Cooker Risotto with Butternut Squash, Goat Cheese, and Brown Rice. Just as creamy and comforting as the original, but no stirring required!

Author: Well Plated

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. 
2. Visit wellplated.com for full instructions.

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