Slow Cooker Butternut Squash Risotto
I went to a fancy schmancy restaurant once a few years ago and felt so sophisticated ordering the butternut squash risotto they had on special. It was rich and creamy and yummy and I remember thinking I would love to try and make it at home. I did eventually get the courage to make a risotto but I started out with just a simple Parmesan risotto. It wasn’t as scary as people had made it out to be but still it was a lot of work to stand at the stove that long just stirring. It’s one of those dishes you can do so much with by changing up what you add to it and it can make a satisfying main dish or side that can go with so many dishes. I knew I needed to find an easier way to add it to our line-up and find a way to make crock pot butternut squash risotto.
I remember so well when I was doing my morning blog search for recipes and happened to come across a recipe for risotto in the crockpot! I’m pretty sure I ran right out to the store and picked up the ingredients so we could have it for dinner. Again, it was just a basic risotto, but it was so exciting to throw all the ingredients in the crockpot and walk away. It was delicious and I decided at that point I could find a way create a crock pot butternut squash risotto recipe.
After a few versions I think I have finally found it! I could eat this for lunch all week and in fact I think I will! It would be really good paired up with a crisp green salad with a creamy dressing. Is it lunch time yet?…
Slow Cooker Butternut Squash Risotto
Equipment
- Slow Cooker
Ingredients
- 1 1/4 cups arborio rice
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 12 oz bag frozen butternut squash
- 1 small onion chopped
- 2 cloves garlic chopped
- 1 teaspoon dried rubbed sage
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons Gorgonzola cheese
- 3 tablespoons Parmesan cheese
- 2 tablespoons butter
Instructions
- Mix the rice and olive oil in the slow cooker
- Add remaining ingredients except for cheese and butter
- Stir the ingredients and cover the slow cooker
- Cook on high for 2 - 3 hours, occasionally stirring gently
- Add both cheeses and butter and stir to combine
- Let risotto sit for a few minutes before serving to allow the cheese and butter to melt fully
Notes
- Store leftover risotto in the fridge for up to 3 days. Reheat in the microwave or add a splash of olive oil to a skillet on the stove.
- It is not recommended to freeze leftover risotto.
- Stir just a few strokes at a time throughout the total cooking time.
- Try other variations of risotto by adding herbs, cheeses, or additional ingredients that you love!
- Keep an eye on the risotto near the end of cooking since all slow cookers slightly vary in their heat settings.
Nutrition
Do keep in mind this will not not be quite the same texture as a risotto cooked on the stove. It will be a little softer but will still have the same great flavor without all the work!
I would like to bring this to a friend’s house but they live 1.5 hours away. Will it get mushy?
Most likely. Risotto is one of the few slow cooker dishes that can be time sensitive.