Slow Cooker Risotto with Butternut Squash and Goat Cheese

extra-virgin olive oil

medium shallots, finely diced (about 1/2 cup)

kosher salt

black pepper

dry white wine (or substitute additional chicken or vegetable broth)

medium butternut squash (about 1 1/2 pounds), halved, seeded, and cut into 1/4-inch cubes

Coarse sea salt and freshly ground pepper

vegetable broth or reduced-sodium chicken broth*

uncooked short grain brown rice (see recipe notes for other rice types)

loosely crumbled goat cheese (about 1 1/2 cups)

chopped fresh sage leaves (about 4 large leaves), plus additional for topping