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Slow Cooker Butternut Squash Risotto
Ingredients
  • 1 ¼ cups arborio rice
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 12 oz bag frozen butternut squash
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons Gorgonzola cheese
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons butter
Steps
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