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.