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  • Prep time
    10 min
  • Total time
    1 h 50 min
  • Servings
    4

Slow Cooker Butternut Squash Risotto

Ingredients

  • 600 g (4 cups) peeled butternut squash, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 40 g (3 tbsp) butter
  • 420 g (2 cups) Arborio or Carnaroli rice, or any other short grain rice
  • 250 ml (1 cup) white wine
  • 2 L (8 cups) chicken broth
  • Ground salt and pepper
  • 1 pinch of ground nutmeg
  • 1 113 g Woolwich Dairy Soft Fresh Original goat cheese log
  • 6 sage leaves, chopped

Directions

  1. In a pan over medium heat, soften the squash, onion and garlic in half the butter.
  2. Add the rice and cook for 1 minute while stirring to coat well.
  3. Add the white wine and simmer until mixture is almost completely reduced.
  4. Transfer mixture into a slow cooker, then incorporate the chicken broth, salt, pepper and nutmeg.
  5. Cook on high for 1 hour 30 minutes.
  6. Adjust seasoning and add the Woolwich Dairy goat cheese. Stir until the cheese is completely incorporated.
  7. Serve with sage as garnish.

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