Creamy Slow Cooker Butternut Squash Risotto for Cozy Nights

This Slow Cooker Butternut Squash Risotto is a creamy, comforting vegetarian dish perfect for chilly evenings.

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Prep Time 10

Cook Time 2 30

Resting Time 5

Total Time 2 35

Servings: 4 servings

Course: Lunch

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

1 cup Arborio Rice Provides creamy texture
2 tablespoons Olive Oil Can substitute with butter
4 cups Vegetable Broth Chicken broth works as an alternative
2 cups Frozen Butternut Squash Fresh squash can be used if cooked beforehand
1 medium Chopped Onion Shallots are a good substitute
2 cloves Chopped Garlic Fresh is preferred over garlic powder
1 tablespoon Dried Rubbed Sage Thyme or rosemary can be substituted
to taste Salt
to taste Pepper

For the Cheese

1/2 cup Gorgonzola Cheese Can substitute with feta or ricotta
1/2 cup Parmesan Cheese Nutritional yeast is a vegan alternative
2 tablespoons Butter Vegan butter alternatives work well too

Equipment

slow cooker

Method

Step-by-Step Instructions

In your slow cooker, drizzle olive oil and add arborio rice. Stir to coat evenly.
Add vegetable broth, butternut squash, chopped onion, minced garlic, and sage. Sprinkle with salt and pepper, then stir.
Cover and set to cook on high for 2-3 hours, stirring every 30-45 minutes.
Once the rice is tender, stir in Gorgonzola, Parmesan, and butter until melted.
Let the risotto rest for about 5 minutes before serving. Garnish with cheese or sage if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For best results, avoid over-stirring the risotto and consider adding vegetables like peas or mushrooms for extra flavor.

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