Name: Slow Cooker Butternut Squash Risotto
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 3 Tbsp olive oil, divided; 4 cups or 2lbs peeled, 1/2-inch cubes butternut squash (about half a large squash); 1/2 tsp dried sage; salt and pepper; 3 cups 1/2-inch-wide slices of leeks (white and pale green parts only); 1/2 tsp chopped garlic; 1 tsp dried thyme; 2 cups arborio (risotto) rice; 7 cups vegetable or chicken broth; 1 cup chopped fresh basil (for serving); 3/4 cup freshly grated Parmesan cheese plus additional for serving

Description

A low-maintenance, slow cooker risotto recipe.

Ingredients

Scale

3 Tbsp olive oil, divided
4 cups or 2lbs peeled, 1/2-inch cubes butternut squash (about half a large squash)
1/2 tsp dried sage
salt and pepper
3 cups 1/2-inch-wide slices of leeks (white and pale green parts only)
1/2 tsp chopped garlic
1 tsp dried thyme
2 cups arborio (risotto) rice
7 cups vegetable or chicken broth
1 cup chopped fresh basil (for serving)
3/4 cup freshly grated Parmesan cheese plus additional for serving

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Instructions

Heat Slow Cooker to High. Add 1Tbsp olive oil, garlic, and leeks and heat until leeks are softened but not brown.
Add rice and thyme and stir to combine with leeks.
Add all 7 cups of broth, close lid, and leave covered for 1 hour.
While risotto cooks, brown or roast the squash cubes in remaining 2Tbsp of oil, sage, and salt and pepper until cooked through.
After risotto has cooked for an hour, open the slow cooker and stir in the basil, cooked butternut squash and Parmesan cheese.
Serve topped with Parmesan cheese.

Notes

Optional additions: bacon, sausage, or roasted pine nuts
This works best in the taller slow cookers rather than the large wide ones. If the rice isn’t creamy enough for your taste, cook for a bit longer, but note that the rice will break down if left on high heat for too long.

Nutrition

Serving Size: 8