Butternut squash risotto is one of those fancy dishes you expect to see at an upscale restaurant. Nearly every celebrity chef has their take on this tasty rice dish, but you don’t have to be a culinary genius to make it! Using the slow cooker, recreate an impressive side at home with just minutes of prep.

Want me to send this recipe right to your inbox?

We'll email this post right to your inbox, so you can easily find it later!

When I first ordered butternut squash risotto at a restaurant years ago, I knew I had to find a way to recreate it at home. Risotto can be a bit tricky to make, so I started with a basic parmesan risotto recipe on the stove. It turned out well, but when I discovered the slow cooker could also work, there was no going back!

After a few variations, I managed to recreate my own version of the restaurant-inspired butternut squash risotto. For something so rich and creamy, you won’t believe how easy it is to make! Try serving it with a roast or main dish, or just eat it on its own!

What is Risotto?

Risotto is an Italian rice dish that requires a slow simmer as it saturates with cheese, broth, and savory seasonings.

It typically uses arborio rice, or another short-grain rice, and the starch released from the rice creates a smooth and creamy texture. Many popular recipes include additions such as peas, mushrooms, various herbs, seafood, and sharp cheeses.

Most recipes utilize the stovetop method or use a cast iron pan in the oven. Here the slow cooker works to simply recreate decadent butternut squash risotto with minimal effort!

What’s To Love About This Recipe

If you’ve made risotto before, the one word that may come to mind is: stirring. As tasty as risotto is, sometimes it can be tricky to stand by the stove for so long when you need dinner on the table! Here’s why I love this easy butternut squash risotto recipe designed for the slow cooker:

The recipe uses simple ingredients to keep on hand at home – including the frozen butternut squash!
This is a great vegetarian dish option that is both super filling and delicious. It can even be adjusted as a vegan recipe with different cheese and butter substitutes.
You can make a generous quantity with extras for leftovers throughout the week.
This base can include other veggies, seasonings, or add-ins that you love.
This recipe has a slightly softer texture than a risotto cooked on the stove, but has the same great flavor without all the work!

Ingredients Needed

Arborio rice – This recipe is written for arborio rice which is typically used for risotto dishes. Arborio rice is a short-grain, Italian variation with a higher starch content that lends to the creaminess of classic risotto and retains its texture well in the slow cooker. If you use another type of rice, your results may vary.
Olive oil – This adds a little extra richness during cooking and prevents the rice from sticking together too much.
Vegetable broth – Adding broth to rice creates a wonderful savory aroma and flavor. I used vegetable broth to create a vegetarian recipe, but you can also use chicken broth if you prefer.
Frozen butternut squash – Yes, you can use a regular grocery store bag of frozen squash – so easy! The reason I recommend frozen for this recipe is that fresh butternut squash would take too long to cook and the rice would become overcooked in the process.
Onion and garlic – One small onion, finely chopped, adds extra texture and a bit of sweetness. Finely chop 2 cloves of garlic to saturate the rice with flavor.
Dried rubbed sage – Sage is a great herb to use with squashes and other root vegetables. Dried rubbed sage is a distinct form of the herb and will be lighter and more coarse than typical ground sage. See the comparison here.
Salt and pepper – A little salt and pepper will complete the simple risotto seasoning.

After the rice has cooked, add:

Gorgonzola cheese – Gorgonzola provides a sweet, rustic flavor and melts well into the rice mixture.
Parmesan cheese – This is the signature risotto cheese that provides richness and a delicious complement to the sweetness of butternut squash.
Butter – A little butter to blend it all together!

How To Make Slow Cooker Butternut Squash Risotto

Risotto just got easier! Unlike most “set and forget” slow cooker recipes, you do need to stay nearby for occasional stirring to ensure it cooks evenly. However, the assembly takes just a few minutes!

Begin by mixing the rice and olive oil together in the slow cooker.
Add the remaining ingredients to the slow cooker – except for the gorgonzola and parmesan cheese and butter.

rice, diced onions, and garlic in slow cooker

Stir the ingredients and cover the slow cooker.

diced butternut squash in liquid with seasoning on top inside of slow cooker

Cook on high for 2 – 3 hours, occasionally stirring gently to release the starches from the rice. *Be careful to only stir a few strokes – too many can alter the texture.

Slow Cooker Butternut Squash Risotto cooking in slow cooker

Add both cheeses and butter and stir again to combine.

Butternut Squash Risotto cooking in slow cooker with cheese on top in Slow Cooker

Let the butternut squash risotto sit for a few minutes before serving to allow the cheese and butter to melt fully.

Enjoy your restaurant-worthy risotto!

Tips: Keep in mind that this recipe calls for short-grain arborio rice. Other variations of rice may yield different results. Also, since temperature settings can vary slightly on different slow cookers, keep an eye on the risotto near the end to prevent overcooking.

What To Serve With Butternut Squash Risotto

Slow cooker butternut squash risotto is such a warm and comforting side dish to serve with many different main dishes. The flavor of the squash would pair well with my Slow Cooker Pork Chops with Creamy Herb Sauce, or the lemony flavor of Slow Cooker Whole Chicken with Citrus and Herbs.

For a complete vegetarian meal or to add extra sides, try Slow Cooker Roasted Brussels Sprouts and a fresh garden salad. Add a toasty piece of bread and butter and savor simple and delicious flavors!

Storing and Reheating

Store leftover risotto in the fridge for up to 3 days. Reheat in the microwave or a skillet on the stove with a splash of olive oil.

I don’t recommend freezing risotto since the texture will change and likely end up mushy after defrosting.