Yesterday, it happened. Someone posted the first picture of leaves beginning to change colors. The picture brought undeniable proof that summer is slowly transitioning out. With the fall slowly creeping in (it doesn’t fully creep in until Wawa serves pumpkin coffee), a hearty and easy risotto is today’s meal.
Side note: for those if you who are wondering what a Wawa is, it’s heaven. Wawa is the end all be all. Think of Sheetz but a bajillion times better.
Today’s Make It a Meal Monday, features my favorite cooking appliance. Betchya can guess it in one try.
Yes, you are correct– the crockpot or slow cooker (depending on where you are from). I love working with the crockpot for a variety of reasons:
- The Kelly Clarkson inspired theme song which plays in my head every time I use the crockpot;
- The ease of use;
- The flexibility- I mean how many others thing can you make soup in or roast a whole chicken;
- The massive size meals the crockpot produces.
All of these wonderful aspects brings us to today’s recipe– Bountiful Butternut Squash Risotto (modified from A Year of Slow Cooking’s recipe).
What you will need
- 1 1/4 cup uncooked Arborio rice
- 1/4 cup olive oil
- 1/4 cup white wine
- 3 3/4 cups chicken or vegetable stock
- 2 tablespoons of minced garlic
- 1 t kosher salt
- 1/4 t black pepper
- Bag of frozen cubed butternut squash
- 2/3 cup grated Locatelli Romano Cheese (or whatever parmesan cheese you prefer)
1. Pour the olive oil into the crockpot and add the rice.
2. Stir the rice around in the oil, coating the grains.
3. Add the seasonings and minced garlic (feel free to decrease the amount of garlic.)
4. Microwave the squash for a 4-5 minutes until mostly defrosted. Add to crockpot.
5. Add stock and wine to crockpot. Stir everything together.
6. Cover and cook for two hours (or until rice is tender) on high. I suggest playing with your puppy during this time.
Side note: Unlike 99 percent of my crockpot recipes, you can’t fully walk away from this one.
7. Stir in the cheese and cook uncovered for about 15 minutes.
The consistency is slightly different from stove top risotto but I enjoy the crockpot method because it only involves one pot and someone is not required to slave away over the hot stove. Plus it leaves a ton of leftovers for the next day.