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

Jennifer Draper

This Slow Cooker Butternut Squash Risotto is one of those dishes you can do so much with by changing up what you add to it. It can make a satisfying main dish or side that can go with so many dishes.

4 from 51 votes

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Prep Time 15 mins

Cook Time 3 hrs

Total Time 3 hrs 35 mins

Course Side Dish

Cuisine American

Servings 4

Calories 451 kcal

Ingredients

  

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• 1 ¼ 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
• ¼ teaspoon pepper
• 3 tablespoons Gorgonzola cheese
• 3 tablespoons Parmesan cheese
• 2 tablespoons butter

Instructions

 

• Mix the rice and olive oil in the crock
• Add remaining ingredients except for the cheese and butter
• Give it a stir and cover
• Cook on high for 2 - 3 hours
• Add cheeses and butter and stir to combine
• Let sit for just a few minutes for the cheese and butter to melt

Nutrition

Calories: 451kcalCarbohydrates: 65gProtein: 8gFat: 17gSaturated Fat: 7gCholesterol: 25mgSodium: 1783mgPotassium: 413mgFiber: 3gSugar: 5gVitamin A: 9825IUVitamin C: 20.4mgCalcium: 150mgIron: 3.3mg

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Important nutritional disclaimer

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!