Asparagus & Lemon Quinoa Risotto cups of stock (chicken or vegetable) cups of quinoa 1 bunch of asparagus, chopped 1 lemon (zest & juice) 3 cloves of garlic, minced 2 tbsp of butter ¼ cup of parmesan cheese, grated ¼ dry white wine
If you don't know how to cook spaghetti squash in a slow cooker, you are missing out. It makes it easy to cut through, and the noodles easily peel out. (You can also slice into thick rings for longer strands.
Roasted butternut squash risotto - I usually roast the onions with the squash and a drizzle of balsamic vinegar with olive oil and herbs, increase wine to 1 cup, add saffron to veggie stock (instead of chicken stock) - very flavourful vegetarian risotto.