2 generous cups of Arborio rice
1/3 c + 2 Tbsp olive oil
1/3 c + 2 Tbsp white wine
6 cloves garlic, minded
1 onion, very finely diced
1.5 tsp salt
1/2 tsp pepper
2-3 cups kale leaves, finely choped
6-8 cups cubed butternut squash
48-64 oz chicken broth (depending on the consistency you like, I like very smooth creamy risotto so I usually end up adding all 64 oz)
1 cup Parmesan cheese
*optional - 1-2 lbs crumbled, cooked sausage (preferably from Sustainable Harvest Farm)
Combine everything EXCEPT the cheese and optional sausage and turn the crock pot on low for 6-8 hours or on high for 4-6 hours. Twenty minutes before serving, stir in the cheese and sausage, if using.
If you've made risotto using the traditional method of adding broth, 1 cup at a time while you stand over a hot stove, I think you'll be amazed by how easily this recipe produces the same, creamy dish with much less hands-on time. Enjoy!