Slow Cooker Butternut Squash Risotto

• Vegetarian
• Gluten free

• Produce

  • 1 12 oz bag Butternut squash, frozen
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 tsp Sage, dried

• Canned Goods

  • 4 cups Vegetable broth

• Pasta & Grains

  • 1 1/4 cups Arborio rice

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 3 tbsp Gorgonzola cheese
  • 3 tbsp Parmesan cheese

Found on slowcookergourmet.net

Ingredients

• 1¼ cups arborio rice
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 12 oz bag frozen butternut squash
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon dried rubbed sage
• 1 teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons Gorgonzola cheese
• 3 tablespoons Parmesan cheese
• 2 tablespoons butter

Directions

• Mix the rice and olive oil in the crock
• Add remaining ingredients except for the cheese and butter
• Give it a stir and cover
• Cook on high for 2 - 3 hours
• Add cheeses and butter and stir to combine
• Let sit for just a few minutes for the cheese and butter to melt