- 4 T. extra-virgin olive oil
- 4 T. unsalted butter
- 1 1/3 c. Vidalia onion, chopped
- 2 1/2 c. risotto rice, such as superfino Arborio
- 3 c. butternut squash, peeled, seeded and cut into 1-inch cubes
- 6 c. chicken broth
- 2 T. fresh basil, chopped
- 1/4 c. Pecorino Romano cheese, plus extra for sprinkling on top
- salt and pepper
When throwing your next party, you will definitely need to prepare this one for your guests, as it is so delish, and your guest will be raving over YOUR risotto!
1. In skillet, over medium heat, add oil and butter, and sauté onions until tender, approximately 6-8 minutes.
2. Pour rice on top of onions and, with a wooden spoon, coat grains with butter and oil mixture. Cook and occasionally stir for about 4 minutes.
3. Transfer rice to stoneware. Add squash, cheese and broth and gently stir ingredients.
4. Cover. Cook on HIGH for 2-3 hours.
5. When serving, top with basil and additional cheese if desired.
6. Season to taste with salt and freshly cracked black pepper.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Thanks Alison for the question, I have corrected the recipe for you, and thanks for letting me know! Sometimes when I type a recipe, my mind is ahead of the typing… So Sorry, and Happy Crocking!
We had this tonight and both my husband and I loved it!! I didn’t see your response until it was already done crocking, so I didn’t add the cheese until it was already done. It was still delish! Thanks so much! I’m going to add it to my blog and link back to you! (We also made the Veggie Curry this week which was ah-mazing also!)