Slow Cooker Butternut Squash Risotto

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.

Course Side Dish

Cuisine American, Italian

Prep Time 15

Cook Time 3

Total Time 3 25

Servings

Calories 451kcal

Author Jennifer Draper

Equipment

Slow Cooker

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 slow cooker
Add remaining ingredients except for cheese and butter
Stir the ingredients and cover the slow cooker
Cook on high for 2 - 3 hours, occasionally stirring gently
Add both cheeses and butter and stir to combine
Let risotto sit for a few minutes before serving to allow the cheese and butter to melt fully

Notes

Store leftover risotto in the fridge for up to 3 days. Reheat in the microwave or add a splash of olive oil to a skillet on the stove.
It is not recommended to freeze leftover risotto.
Stir just a few strokes at a time throughout the total cooking time.
Try other variations of risotto by adding herbs, cheeses, or additional ingredients that you love!
Keep an eye on the risotto near the end of cooking since all slow cookers slightly vary in their heat settings.

Nutrition