Butternut Squash Risotto - Crock-Pot Smart-Set Owner's Manual

4 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
1 cups Vidalia onion, chopped
1 /
3
2 cups risotto rice such as superfino Arborio
1 /
2
3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
6 cups chicken broth
2 tablespoons fresh basil, chopped
cup Pecorino Romano cheese plus extra for sprinkling on top
1 /
4
Salt and pepper
1. In skillet, over medium heat, add oil and butter, and sauté until tender,
approximately 6-8 minutes.
2. Pour rice on top of onions and, with a wooden spoon, coat grains with butter
and oil mixture. Cook and occasionally stir for about 4 minutes.
3. Transfer rice to stoneware. Add squash and broth and gently stir ingredients.
Cover; cook on HIGH for 2-3 hours.
4. When serving, top with basil and additional cheese if desired. Season to
taste with salt and freshly cracked black pepper.
Serves 10-12
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.

Butternut Squash Risotto

This recipe is ideal for using
E30 the Dual Cycle Mode.
Refer to pg. 10 for instructions.