2 teaspoons extra-virgin olive oil
2 medium shallots — finely diced (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup dry white wine — or substitute additional chicken or vegetable broth
1 medium butternut squash — about 1 1/2 pounds, peeled, halved, seeded, and cut into 1/4-inch cubes
Coarse sea salt
3 1/2-4 cups vegetable broth — or reduced-sodium chicken broth*
1 1/2 cups uncooked short grain brown rice
6 ounces loosely crumbled goat cheese — about 1 1/2 cups
1 tablespoon chopped fresh sage leaves — about 4 large leaves, plus additional for topping
Lightly coat the bottom of a 5- or 6-quart slow cooker with cooking spray. In a large saucepan, warm the oil over medium-low heat. Add the shallots, salt, and pepper. Sautée until the shallot is soft and translucent but not brown, about 10 minutes. Add the wine and cook for 2 minutes.
Transfer the shallot mixture to the slow cooker. Add the squash, 3 1/2 cups broth, and rice. Cook on high for 2 1/2 to 3 hours (or on low for 4 to 6 hours), until the rice is tender and creamy. Check the broth level towards the end of the cooking time to ensure the risotto doesn't dry out. If it seems too dry, stir in a bit more broth as needed.
Stir, then taste and add additional salt and pepper as desired (I added a scant 1/2 teaspoon additional salt). Stir in the goat cheese and fresh sage. Serve immediately, topped with additional fresh sage as desired.