Portobello Mushrooms Stuffed with Slow Cooker Squash Risotto | Neilson Dairy

Ingredients

• 15 mL (1 tbsp) extra-virgin olive oil
• 250 mL (1 cup) diced pancetta
• 1 shallot, minced
• 1 clove garlic, minced
• 875 mL (3 1/2 cups) chicken stock
• 500 mL (2 cups) butternut squash, diced
• 500 mL (2 cups) risotto rice
• 125 mL (1/2 cup) dry white wine
• 250 mL (1 cup) Saputo Pecorino Romano Cheese, shredded
• 125 mL (1/2 cup) Neilson 35% cream
• 8 large portobello mushrooms
• Salt and black pepper