Butternut Squash Risotto

Our twist on an Italian favorite is just as creamy as the classic but without all the constant stirring.

Ingredients

• 1 lb. butternut squash cubes
• 2 Tbs. olive oil
• ½ tsp. salt
• 6 cups low-sodium chicken stock
• 3 Tbs. butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cups arborio rice
• ½ cup dry white wine
• ½ cup finely grated Parmesan
• ¼ tsp. pepper
• 2 Tbs. chopped parsley
• Olive oil (optional)

Instructions

1. Heat oven to 400°F. Line rimmed baking sheet with parchment paper. Add squash, oil and ¼ tsp. salt; toss until coated. Spread out in single layer. Bake, stirring once, until squash is tender, 15–20 min. Reserve ¼ squash cubes. Using fork or potato masher, mash remaining squash.
2. In pot, bring 5½  cups stock to boil over high heat. Remove from heat; cover. In medium pot, melt butter over medium heat; add onion. Cook, stirring, until starting to soften, 5 min. Stir in garlic and rice. Cook, stirring, 1 min. Add wine; cook, stirring, until liquid has evaporated. Transfer to 6-qt. slow cooker
3. Stir in hot stock. Cover; cook on high until rice is tender, 1½–2 hrs. Stir in remaining stock, mashed squash, Parmesan, remaining salt and pepper. Top with reserved squash cubes and parsley.