Crockpot Risotto

1 TBS olive oil
3 TBS chopped onion
2 cloves garlic, finely chopped
1 cup Arborio rice
1/2 cup dry white wine (or chicken broth)
3 cups chicken or vegetable broth
1-1 1/2 cups diced butternut squash
1/4 cup parmigiano cheese
2 TBS butter
salt and pepper to taste

1. In a small saute pan over medium heat, warm the oil. Cook the onions until soft, 3 min. Add garlic and rice and cook for 1 min. Add 1/2 cup wine or broth and cook uncovered until reduced by half, 8 min(didnt take me nearly that long). Scrape it all into your slow cooker. Add broth and squash.

2. Cover and cook on HIGH for 2 to 2 1/2 hours. Add butter and recover for butter to melt. Stir in cheese and season with salt and pepper.

Yum and super easy!

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