Name: Slow-Cooker Butternut Squash Risotto
Total time: 3 h
Ingredients: 1 onion , chopped fine; 4 tablespoons unsalted butter; 3 garlic cloves , minced; Salt and pepper; 5 cups vegetable or chicken broth , plus extra as needed; 1/2 cup dry white wine; 1 pound butternut squash , peeled, seeded, and cut into 1/2-inch pieces (3 cups); 2 cups Arborio rice; 2 ounces Parmesan cheese , grated (1 cup); 1 tablespoon minced fresh sage; 1 teaspoon lemon juice

Why This Recipe Works

We formed the base of our risotto by microwaving garlic and chopping onion before stirring in white wine, allowing the grains to absorb the liquid. Since adding all the broth at once led to blown-out grains and a mushy risotto, we stirred in 2 cups of hot broth at the outset and gently stirred in more at the end for an ultracreamy texture. Butternut squash offered sweetness and color, and butter, Parmesan, and fresh sage ramped up the richness and flavor of our effortless risotto.

Before You Begin

Arborio rice, which is high in starch, gives risotto its characteristic creaminess; do not substitute other types of rice here. You will need an oval slow cooker for this recipe.

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, 2 tablespoons butter, garlic, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker.

Microwave 2 cups broth and wine in 4-cup liquid measuring cup until steaming, about 5 minutes. Stir broth mixture, squash, and rice into slow cooker. Gently press 16 by 12-inch sheet of parchment paper onto surface of broth mixture, folding down edges as needed. Cover and cook until rice is almost fully tender and all liquid is absorbed, 2 to 3 hours on high.

Microwave remaining 3 cups broth in now-empty measuring cup until steaming, about 5 minutes. Discard parchment. Slowly stream broth into rice, stirring gently, until liquid is absorbed and risotto is creamy, about 1 minute. Gently stir in remaining 2 tablespoons butter, Parmesan, sage, and lemon juice until combined. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve.