Butternut Squash Risotto
Escarole Salad
Ingredients
- ½ cup brown Arborio rice
- 1¾ cups organic chicken broth*
- ½ cup finely chopped yellow onion
- 2 cloves garlic, minced
- ½ tsp pepper
- ¼ tsp salt
- 1 (12-oz) pkg frozen cooked winter squash
- ½ cup freshly shredded Parmesan cheese
- ½ cup chopped walnuts, toasted
Instructions
- Combine rice, broth, onion, garlic, pepper and salt in a 3- to 4-quart slow cooker.
- Cover and cook on Low 3 hours or until rice is tender.
- Cook squash according to package directions; stir squash and Parmesan cheese into rice, sprinkle with walnuts and serve.
Side Dish Ingredients
- 1 bunch escarole, trimmed and chopped
- 1½ Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- ½ Tbsp Dijon mustard
- ½ tsp honey
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine escarole, oil, vinegar, mustard, honey, salt, and pepper in a large bowl; toss until blended.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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