Laura J's Crock Pot Butternut Squash Risotto

1. Peel the butternut squash, cut in 1/2 and scoop out seeds. Put in crock pot on low for 2 hours with a small amount of chicken broth (maybe 1/2 a cup? Just enough to coat the bottom)

2. Remove the butternut squash and cut into bite sized pieces (this part was a pain but way easier than cutting a raw squash). Chop onion (about 1/2 cup - 3/4 cup) and cook onion/squash with a splash of olive oil, salt and pepper on low for 2 hours.

3. Measure 3 cups of the squash/onion mixture - remove the rest and store to use as a side dish later this week. To the 3 cups of squash add 1.5 cups arborio rice, 3 3/4 cups chicken broth, 1/4 cup olive oil, 3 -4 minced garlic cloves and 1/2 cup white wine (I didn't have white so I used a bit less of red). Cook this on high for 2 - 3 hours - it took mine about 2.75 hours. When the rice is softened, stir in 1/2 cup grated parmesan cheese.

OMG - it had a lot of steps but seriously - YUM.