SLOW COOKER CHEESE RISOTTO WITH SQUASH & KALE

SLOW COOKER RISOTTO WITH SQUASH & KALE

Did you know you can make risotto in the slow cooker?? (I KNOW!!!). My kids and husband love risotto, but I can’t always pull it off on a weeknight. Even though Italians consider risotto the ultimate fast food, the American brain auto-files it as fancy or complicated. It’s not, but it does require some standing and stirring, and on school nights (and work days), every minute counts.

So, gear up your slow cookers, your old grannie hand-me-down or a new fancy number like this one from Crate and Barrel that just come on the scene over here in my kitchen, and is already loved. Then, just follow along the recipe below. Mix in whatever veggies and greens float your boat, and serve with some serious pride—this beauty only took you about 15 minutes to prep, but they’ll never know.

RECIPE BELOW

SLOW COOKER CHEESE RISOTTO WITH SQUASH & KALE

SLOW COOKER CHEESE RISOTTO WITH SQUASH & KALE

3 tablespoons olive oil

1 onion, chopped

2 cloves garlic, smashed

2 cups aborio rice

½ cup dry white wine

4 ½ cups chicken broth

2 teaspoons fine sea salt 

1 small kabocha squash, seeds removed and cut into half-moons (skin on)

¾ cup Parmesan cheese, plus for garnish

2 tablespoons unsalted butter

4 cups kale (about ½ large bunch), veins removed and torn into bite-size-pieces

Flaky salt, such as Maldon

Freshly ground black pepper

 

Combine the oil, onion, garlic, and rice in the slow cooker and stir to coat. Add the wine, broth and salt and nestle the squash into the rice. Cover and cook on high for two hours, until the rice is completely tender and the squash is cooked through but still holding its shape. 

Remove the lid and remove the squash to a plate (to keep the shape in tact). Stir in the cheese, butter and kale, stirring to wilt the kale, returning the lid to help it steam and soften, 2 to 3 minutes (don’t add the kale until ready to serve--keeping it warm and covered for longer than 10 minutes will turn the kale brown).

Spoon the risotto into shallow bowls and add the squash back to the top (or stir in, letting the squash break down slightly, before serving). Serve warm topped with salt, parmesan and black pepper. 

PREP TIME: 20 MINUTES

TOTAL TIME: 2 HOURS, 15 MINUTES

SERVES 6

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