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Slow Cooker Risotto with Butternut Squash and Goat Cheese

Well Plated by Erin
  • 0 minutes
  • Serves 8


2 tsp

extra-virgin olive oil


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

1/2 tsp

kosher salt

1/4 tsp

black pepper

1/2 cup

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

3 cups

vegetable broth or reduced-sodium chicken broth*

1 1/2 cups

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

6 oz

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

1 tbsp

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

2 people Recommend This Recipe