Slow Cooker Butternut Squash Risotto

Okay...I will admit I was a little bit skeptical of risotto made in the slow cooker, but I figured it was worth a try. We love risotto (for another great one, try this Roasted Broccoli Risotto with Lemon and Cream) and the idea of it waiting for us when we get home from work made me happy. I will say it has a slightly different texture than it's stovetop counterpart, but is still really delicious. Give it a try. Perfect comfort food for a chilly night.

Adapted from Crockpot Gourmet

Ingredients:
~1 and 1/4 cups aborio rice (I always use basmati for risotto because we keep it stocked in our pantry. Feel free to use either)
~2 tbs olive oil, plus more for roasting
~4 cups chicken broth
~1 butternut squash, peeled and cut into 1/2 inch chunks
~1 shallot, chopped
~2 cloves garlic, minced
~1 tsp dried sage
~1 tsp salt
~1/4 tsp pepper
~3 tbs grated Parmesan cheese, plus more for garnish
~3 tbs grated Asiago cheese
~2 tbs butter

1. Preheat oven to 375. Arrange squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 10-12 minutes or until squash starts to brown around the edges.
2. Mix rice and 2 tbs olive oil in the slow cooker.
3. Add squash and remaining ingredients except for cheese and butter. Stir and cover.
4. Cook on low for 4-6 hours.
5. Add cheeses and butter; stir. Let cook a few more minutes until cheese and butter melt into mixture.
6. Serve into bowls and top with additional Parmesan cheese.

Roasted Broccoli Risotto with Lemon and Cream

This was rich and yummy. I needed something inspiring for the broccoli that came in our farm tote, so this was the winner. The recipe did not call for roasting, but since we love all things roasted, I made it that way and it was definitely worth it.

From AllRecipes with a few adaptations

Ingredients:
~2 tbs olive oil
~3 tbs butter
~1/2 shallot, finely chopped
~4 cloves chopped garlic
~1 and 1/2 cups arborio rice (I know this is supposed to be THE rice for risotto, but I used basmati since we had it on hand and it turned out great)
~1/2 cup dry white wine
~2 tbs lemon juice
~5 cups HOT chicken broth
~1 cup heavy cream
~3 cups broccoli florets
~2 tbs chopped fresh chives
~1/4 cup grated Parmesan cheese
~1 and 1/2 tbs grated Asiago cheese
~salt and pepper to taste

1. Preheat oven to 400. Arrange broccoli on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 15-20 minutes.
2. Heat the olive oil and butter in a large pot or dutch oven over medium-high heat.
3. Add shallot and garlic; stir until shallot starts to soften and turn brown at the edges (about 2 minutes).
4. Pour in rice and stir until rice is coated in oil and has started to toast (3-4 minutes).
5. Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated.
6. Stir in 1/3 of the chicken broth and stir until incorporated. Repeat twice more, stirring constantly. This should take 15-20 minutes total.
7. Stir in cream and cook 5 minutes. Add broccoli, chives, and cheeses.
8. Cook and stir until hot and season with salt and pepper to taste.