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Home » Recipes » Slow Cooker Recipes » Side Dish Recipes » Slow Cooker Butternut Squash Risotto

Posted November 25, 2013 Last Updated May 20, 2020 by Jennifer // 44 Comments**This post may contain affiliate links**

Slow Cooker Butternut Squash Risotto

Filed Under: Recipes, Side Dish Recipes, Slow Cooker Recipes

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Butternut Squash Risotto in black dish
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.

Butternut Squash Risotto in black dish

 

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

Slow Cooker Butternut Squash Risotto

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.
3.87 from 45 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 35 minutes
Servings: 4
Calories: 451kcal
Author: Jennifer Draper

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 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: 451kcal | Carbohydrates: 65g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 1783mg | Potassium: 413mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9825IU | Vitamin C: 20.4mg | Calcium: 150mg | Iron: 3.3mg
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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!

 

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Reader Interactions

Comments

  1. Melissa says

    September 13, 2020 at 3:37 pm

    HI I need to double the recipe. How long do you think I should cook it for ? this is a new dish for me so excited to try it

    Reply
    • Jennifer says

      September 14, 2020 at 8:14 am

      It’s hard to say for sure, as it will vary depending on the size slow cooker you use, etc. but it shouldn’t take significantly longer.

      Reply
  2. Morgan.S says

    June 15, 2020 at 12:54 am

    5 stars
    I made this, minus the garlic and onion (my boyfriend is at the 3 week point of Crohn’s flare).
    And it was beyond delicious ! 2 hours was the magic spot for my slow cooker, creamy rich and so flavorful. It was a joy to have something new that fit his diet restrictions,& not bland for dinner tonight.
    Even my Creole mother loved it and asked for leftovers to go….
    (she would be the first to tell you mushy rice has no place in her home, except the garbage bin.)

    Thank you, this recipe made a tonight a fun memory after a very hard, frustrating month.
    I can not wait to make this again with the garlic & onion!

    Reply
    • Jennifer says

      June 16, 2020 at 6:10 pm

      I’m so glad you loved it and were able to enjoy this with your family!

      Reply
  3. Rebecca says

    May 21, 2020 at 4:08 am

    Hello! I am going to make this tomorrow and add chicken thigh fillets. I was thinking of putting all the ingredients except for the rice on in the morning, and cooking them on Low for 7-8 hours so the chicken is nice and soft, and only adding the rice towards the end so it doesn’t go super mushy. Would I still need to give the rice 2-3 hours to cook? And does it depend on the liquid etc? What would you recommend? Thank you!

    Reply
    • Jennifer says

      May 21, 2020 at 12:46 pm

      Hey there! I haven’t tested out chicken with this recipe, but it sounds like it would make a yummy meal! You’ll still need the same liquid to rice ratio to properly make the risotto, so I’d still plan on 2-3 hours for that part. Alternativly you could pre-cook the chicken and add it at the end. Let me know how it turns out!

      Reply
  4. Kerrie says

    December 23, 2019 at 3:59 pm

    Can you double the recipe? Will it add cooking time?

    Reply
    • Jennifer says

      January 3, 2020 at 9:59 am

      Yes, you will need to use a larger slow cooker and the cooking time may increase slightly. I suggest just keeping an eye on it after the stated cooking time.

      Reply
  5. Vibecke says

    November 19, 2019 at 7:33 am

    Can you use sweet potatoes instead of butternut squash?

    Reply
    • Jennifer says

      November 21, 2019 at 11:49 am

      I wouldn’t recommend it. The potatoes have a different consistency and starch content and wouldn’t work well in the recipe as written.

      Reply
  6. Jennsolo says

    February 23, 2019 at 5:37 pm

    Question: can you use fresh instead of frozen butternut squash & if so would it change the cook time? Thanks!

    Reply
    • Jennifer says

      February 24, 2019 at 9:53 am

      Yes, you can but I can’t speak to the cook time as I haven’t tested this out yet.

      Reply
  7. Vicki says

    December 20, 2018 at 5:19 pm

    What size slow cooker do you recommend?

    Reply
    • Jennifer says

      December 26, 2018 at 8:40 am

      A 5-6 quart is best for this recipe.

      Reply
  8. Jessica says

    January 3, 2018 at 9:04 am

    Hi there,
    Is this suitable for freezing? I’ll have a lot of leftovers from this. I’ve made it before and is delicious!! Thanks for sharing. 🙂

    Reply
    • Jennifer says

      January 4, 2018 at 10:39 am

      I don’t think it will freeze well. I would halve the recipe instead.

      Reply
  9. Tina says

    December 26, 2017 at 5:13 pm

    This was good, but if your not a fan of onions you might want to omit. I only like carmelized onions and even though they were cooking for 3 hours it’s still very onion-y! Next time I will either sauté before hand or omit in general. My husband who hates onions said he won’t eat this dish 🙁 otherwise it was good and very easy to make

    Reply
    • Alisa says

      November 18, 2018 at 4:47 pm

      Thanks for your feedback! I was reading through comments specifically to see if I should saute the onions ahead of time. 2 hours in the crock pot does not seem long enough to make the onions as soft as I would like them. Going to saute them first! I love the flavor of onion, but I think the crunch would ruin a creamy rissoto!

      Reply
  10. Catherine says

    December 18, 2017 at 1:33 pm

    5 stars
    Made this at my desk today for the holiday potluck (premeasured/chopped this morning, threw it all in the crockpot at my desk, set to cook for 2.5 hrs on high, & done). It was perfect! I thought about doubling the recipe, but given the number of other dishes there’d be, I didn’t – I made the right choice as there was hardly any leftover.
    Everyone who tried it, loved it!
    Thank you!

    Reply
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