Butternut Squash Risotto

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Serves 6

Cooking Time 2 to 3 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Risotto usually demands a cook’s attention from start to finish, which is why this hands-off slow-cooker version is so appealing. Instead of sautéing our rice until translucent, we microwaved it with butter and chopped onion, then stirred in white wine and allowed the grains to absorb it. Adding all the broth at once led to blown-out grains and a mushy risotto, so we stirred in 4 cups of hot broth at the outset, then gently stirred in more at the end to guarantee an ultracreamy texture. Butternut squash and peas offered sweetness and color, and butter, Parmesan, and fresh sage ramped up the richness and flavor of our effortless risotto. Arborio rice, which is high in starch, gives risotto its characteristic creaminess; do not substitute other types of rice. To save prep time, we prefer to use precut, peeled butternut squash halves from the supermarket; be sure to avoid the precut chunks, which can be dry and stringy. See the sidebar that follows the recipe.

6	cups vegetable broth
2	cups Arborio rice
1	cup chopped onion
3	tablespoons unsalted butter
½	cup dry white wine
2	pounds peeled and seeded butternut squash, cut into ½-inch pieces
	Salt and pepper
1	cup frozen peas
1	cup grated Parmesan cheese
1	tablespoon minced fresh sage

1. Microwave 4 cups broth in bowl until steaming, about 5 minutes. In separate bowl, microwave rice, onion, and 1 tablespoon butter, stirring occasionally, until ends of rice kernels are transparent, about 5 minutes. Transfer hot rice to slow cooker, immediately stir in wine, and let sit until wine is almost completely absorbed, about 2 minutes. Stir in hot broth, squash, and ½ teaspoon salt. Cover and cook until rice is tender, 2 to 3 hours on high.

2. Microwave remaining 2 cups broth in bowl until steaming, about 2 minutes. Slowly stream hot broth into rice, stirring gently, until liquid is absorbed and risotto is creamy, about 1 minute. Gently stir in peas and let sit until heated through, about 5 minutes. Stir in Parmesan, sage, and remaining 2 tablespoons butter. (Adjust risotto consistency with extra hot broth as needed.) Season with salt and pepper to taste and serve.