Slow Cooker Acorn Squash Risotto

I am afraid of risotto. I know that people say its easier than 'we' think it is, only I've tried to make it stove top before, the rice was hard and the shrimp was rubbery when I decided I just couldn't leave it on the heat any longer. It was a miserable experience so despite the fact that I regularly linger over risotto recipes I haven't reattempted this culinary dynamo a second time. This risotto is made in the crockpot and I have high hopes that it will come out better - if so I see more varieties of risotto in my future :)

The recipe I set out to make was based on Slow Cooker Butternut Squash Risotto I found on words to eat by when I was searching recipes for butternut squash which is super cheap at Sprouts this week. Unfortunately when I got to Sprouts there were only 2 butternut squash left in the store, one was cracked the other small and sad looking. So I decided I'd try substituting Acorn squash. When I got home I started worrying that acorn squash might not mix well with parmesan cheese called for in the risotto recipe. I sat down and started searching acorn squash risotto recipes and found a crazy Emeril type recipe that sounds way too complicated for my home or had some pork product included for flavor - and those who know me know that's soo not going to happen. I did however find a super basic recipe that called for white wine, parmesan, and rosemary. However, this is the second dish in the last month or so that I've added rosemary to and haven't been super awed by its inclusion. I think next time I might switch out rosemary for more garlic or even Italian seasoning. Ultimately this is what I put together.

Oooh, I just found a Butternut Squash and Vanilla Risotto from Giada online - hmm, I wonder how you substitute vanilla bean in this recipe? Something to look into in the future if this whole risotto thing works out.

1 tbsp olive oil

3 tbsp shallots, minced

1 cup arborio rice

1/2 tbsp rosemary

1/2 water (or dry white wine - I used water to save on points)

3 cups vegetable broth (or chicken)

3 cups peeled, seeded, and 1/2" cubed acorn squash

1/2 cup frozen peas

1/4 cup grated parmesan cheese

1 tbsp softened butter

Heat the olive oil in a skillet over medium heat, then saute the shallots. When they've softened (3-5 minutes), add the rice and cook for about 2 minutes, stirring to coat each grain with oil, until rice makes "clacking sound like beads". Add the water and cook until almost completely absorbed. Transfer contents of skillet into the slow cooker. Add the broth, cubed squash, and rosemary, stir, cover, and cook on high for 2 to 2 1/2 hours (depending on your crockpot - mine gets really hot and after about an hour and a half my risotto was a little over done and I ended up throwing in an extra 1/2 cup of water to try and cook the peas).

Check at the the 2-hour mark; the liquid will be mostly absorbed and the rice will be al dente. Stir to break up the squash. When risotto is about done, add the peas, stir, and recover for 5 more minutes. Turn off slow cooker and stir in the parmesan and the butter. Season with salt and pepper to taste.

If you make this as a main meal, you'll get 4 (1 1/4 cup) servings at about 7 points per serving or if you serve it as a side you could get 6 servings at 4 points per serving.