RECIPES
15
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Acorn Squash Risotto
Keep in mind this risotto may have a softer texture than risotto prepared on
the stove. However, you’ll get the same great taste with none of the hard
work!
1 acorn squash
1 tsp. salt
1¼ cups Arborio rice
¼ tsp. pepper
2 Tbsp. olive oil
4 Tbsp. Gorgonzola cheese
4 cups chicken broth
4 Tbsp. Parmesan cheese
1 small onion, chopped
2 Tbsp. butter
3–4 cloves garlic, minced
2 green onions, chopped
1 tsp. dried sage
1. Poke holes in the squash with a fork and cook in a 350° F oven for 1 hour.
When the squash has cooled enough to handle, cut it in half, scoop out the
seeds and discard. Scoop the soft squash out with a tablespoon, and put it
right into the slow cooker pot.
2. Add all remaining ingredients except the cheeses and butter. Stir and
cover.
3. Cook on HIGH 2 hours, or until the rice is tender.
4. Turn off and stir well. Add the cheeses and the butter. Stir.
5. Let the risotto sit for a few minutes while the cheese and butter melt.
6. Garnish with the green onions.
Serves 4–6
