Butternut Squash Risotto

Ah Sundays. They’re always bittersweet. They’re the ultimate relaxation day of the week, full of fun, football, friends, and of course the market–but they’re also when you have face the reality of going back to work the next day. Well, unless it’s my every other Sunday, when I’ve got the following Monday off.

But no matter whether I’m working the next day or not, I always want a big, stick to the ribs meal on Sundays. Call it my kind of old-fashionedness! And since I’m usually lazing around I want it to be something hearty, but not too complicated. Moderately healthy is also good. And leftovers are always a plus.

So imagine my delight, when flipping through one of my new favorite cookbooks, Slow Cooker: The Best Cookbook Ever when I discovered a PERFECT Sunday recipe for the fall. Slow Cookers or crockpots are the ultimate kitchen manifestation of the Sunday ethic–you throw everything in the pot and forget it for a few hours (presumably while you enjoy football or a good book). And this recipe is simple, uses excellent peak season fall produce, and fills you up, either as a main dish or a side.

Did I mention that it’s also delicious? I confess that I like this so much, I’ve actually made it twice already. And if I find another butternut squash with my name on it at the market, I might just make it again!

Butternut Squash Risotto
Adapted from Diane Phillips Slow Cooker: The Best Cookbook Ever

I love risotto, but I’m usually too lazy to make it on the stove top. Too much stirring and liquid adding for me! The great thing about making risotto in the crockpot is that you don’t have to be present the whole time it takes the rice to absorb the liquid. You actually don’t have to be there for any of it! The only hands on stirring comes right at the end, when you add the end of the butter. And the magic of the crockpot takes the largish cubes of butternut squash and turns them soft, so when you do stir, you end up distributing the squash throughout the pot. I didn’t think it was possible to like orange rice quite so much.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 2 cups diced peeled and seeded butternut squash (about 1 medium)
• 1 1/2 cups arborio rice
• 1/4 cup dry white wine or light bodied beer (we used Dogfish Head Festina Peche with excellent results)
• 4 1/4 cups chicken broth
• 1/2 cup freshly grate Parmesan cheese

Directions:
1. Spray your slow cooker liner with a non-stick spray like Pam.
2. Heat 1/4 cup of the butter with the oil in a medium saucepan over medium-high heat. Add the shallots and the squash and saute until shallots are softened, about 3 minutes. Add the rice and cook until rice is coated and translucent. Add the wine or beer and cook until the wine evaporates.
3. Transfer the mixture to the slow cooker liner and stir in the broth. Cover and cook on high for 2 1/2 hours. Check the risotto after 2 hours to make sure all of the broth has not cooked out. When all of the liquid is absorbed, stir in the last 1/4 cup of butter and 1/4 cup of the cheese.
4. Serve immediately, with the remaining cheese as garnish.

This risotto makes an excellent dinner, side item, and is fantastic as leftovers for several days.

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