Slow Cooker Butternut Squash Risotto Recipes


Slow Cooker Butternut Squash Risotto

Ingredients
1¼ cups arborio rice
2 tablespoons olive oil
4 cups vegetable broth
12 oz bag frozen butternut squash
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried rubbed sage
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons Gorgonzola cheese
3 tablespoons Parmesan cheese
2 tablespoons butter

Instructions
Mix the rice and olive oil in the crock
Add remaining ingredients except for the cheese and butter
Give it a stir and cover
Cook on high for 2 - 3 hours
Add cheeses and butter and stir to combine
Let sit for just a few minutes for the cheese and butter to melt


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