Slow Cooker Oat Risotto with Butternut Squash
Rose McAvoy
An easy recipe to serve any time of day, from a hearty breakfast to comforting weeknight dinner. I recommend using breakfast sausage for this recipe because it has a hint of sweetness and a milder blend of spices than Italian sausage. Breakfast sausage compliments, rather than competes with, the sage. Using the breakfast sausage also makes this dish an easy sell any time of day.
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Servings 7 cups
Calories 213 kcal
- 4 cups unsalted chicken stock recommend Kitchen Basics, Unsalted Chicken Cooking Stock
- 16 oz uncased chicken sausage recommend Isernio's Breakfast
- 1 cup chopped onions
- 1 tablespoon minced fresh sage
- 1 cup steel cut oats dry
- 2 cups cubed butternut squash
- ½ cup dry Chardonay
- salt and pepper to taste
Into a 4 quart or larger crock-pot, add the chicken stock then cover and set on high heat.
In a large skillet, brown the sausage and onions, break the sausage into crumbles as it cooks and sprinkle with a pinch each of salt and pepper. When the sausage has cooked through and is brown around the edges, stir in the sage and continue cooking for an additional minute.
Transfer the sausage and onion mixture to the warm crock-pot then add the oats, squash, wine and a few hearty grinds of black pepper.
Cover and cook on high for 8 hours. Serve warm.