Slow cooker butternut squash risotto

 

 INGREDIENTS :

• 1 1/4 cups Arborio rice

• 4 cups vegetable broth

• 1 butternut squash, peeled, de-seeded, and cut in a medium dice

• 1 onion, cut in a small dice

• 2 cloves garlic, minced

• 1 teaspoon dried sage

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup Parmesan cheese, grated

*METHOD*

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