Slow Cooker Butternut Squash Risotto
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Slow Cooker Butternut Squash Risotto

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