Acorn Squash and Brown Rice Crockpot Risotto

Serving dish full of acorn squash risotto with pomegranates.

Today was a perfect example of why I love my crockpot: I can put everything in it and then have a cozy afternoon nap. This isn’t a true risotto by any means, but it has all of comforting properties of a proper stovetop version. One acorn squash is the perfect amount for this recipe, but any other firm squash would work well and the yam could be substituted with the equivalent amount in diced carrots. The pomegranates are an added colour and nutrition boost, providing some crunch in an otherwise very creamy risotto. If I’m home I’ll generally have it in the crockpot three to four hours, but I’ve left it cooking while I’m at work on low for eight hours by adding an additional half cup of vegetable stock to the recipe. I like to serve this with a really crisp chopped salad full of crunchy ingredients like radishes, fennel, romaine hearts, and iceberg lettuce.

acorn squash and brown rice crockpot risotto:

1 Tbsp. olive oil

1 small onion, diced

2 stalks of celery, finely chopped

1 medium sized acorn squash, diced

1 small yam, peeled and diced

3/4 cup of brown rice

4 cups of vegetable stock

3-4 sprigs of fresh thyme

1 tsp. freshly cracked black pepper

Kosher salt to taste

2 Tbsp. pomegranate seeds

1. Soften the onion and celery in olive oil over medium heat until just beginning to brown. Add to crockpot.

2. Add the rest of the ingredients to the crockpot, stir to combine. Set the crockpot to cook on high for 3 to 4 hours, checking to make sure it doesn’t overcook and become dry. Serve with extra fresh thyme and pomegranate seeds.

How can you not feel happy? Frantic, spirited, and just the right amount of twee for a misty Sunday afternoon.

Air Miami – Definitely Beachy / Bubble Shield (Reprise)

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