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.

Laurin's Favorite Chicken Scarpariello over Risotto by Rachel Ray

We had Chicken Scarpariello over Risotto. I got the recipe from Rachael Ray a long time ago, but it's one of our all time favorites and we love cooking with wine.

1 1/2 pounds boneless, skinless chicken breast ( I fillet them and cut them in big chunks)
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot or mild cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
2 tablespoons juice from pepper jar

Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo.

So delish! She also recommends putting this over Orzo with lemon zest and olive oil if you prefer

Chelsea's Risotto

Risotto:

-1 TBSP Olive Oil
-1/4 onion, chopped
-4 cloves garlic, chopped
-1 pound meat-last night I used chicken breasts in bite size pieces, I've used chicken sausage, you could use ham, bacon, anything really
-~15 mushrooms, chopped
-Some sort of green veggie-last night I use broccoli (chopped small) but I've used spinach before
-Some marinated artichoke hearts, chopped (this is optional, but oh so good)
-Roasted bell peppers, chopped (optional)
-1 cup Arborio rice (or some other short grained rice)
-4 cups chicken broth
-3 TBSP Butter
-1 TBSP paprika
-S+P to taste

Directions:

-In a big skillet, brown the onions and garlic and meat in olive oil over medium high heat.
-Add mushrooms, artichokes, and peppers and cook until mushrooms soften.
-Add rice and broth and seasoning.
-Let it simmer away (with lid off) and stir, stir, stir. Stir a lot.
-About 10 minutes after you add the rice, add your green veggies and butter.
-Stir.
-When it's creamy and no longer soup like, it's done.
-YOM.