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Slow Cooker Butternut Squash Risotto
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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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings 4
Calories 451kcal

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