Go Back
- 1 medium butternut squash, peeled and diced - 1 cup Arborio rice - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup mushrooms, sliced - 1/2 cup grated Parmesan cheese or nutritional yeast - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil When making Slow Cooker Butternut Squash Risotto, you start with a medium butternut squash. Its sweet flavor and creamy texture make it perfect for this dish. Dice the squash into small pieces so it cooks evenly. Arborio rice is the star here. It gives that creamy texture that you want in risotto. You’ll also need vegetable broth to cook the rice and squash together. Onion and garlic add great flavor. I prefer finely chopped onion and minced garlic for smooth bites. If you want to add a bit more taste, sliced mushrooms work well. They are optional but can make the dish even richer. For seasoning, dried thyme brings a lovely herbal note. Salt and black pepper enhance the flavors without overpowering them. Olive oil adds a nice depth and helps everything blend together. This combination of ingredients creates a warm and comforting meal. It’s simple yet satisfying. I love how easy it is to prepare, especially in a slow cooker. 1. Prepare the butternut squash: Start by peeling and dicing the medium butternut squash into small cubes. This makes it cook evenly and blend well with the rice. Make sure to remove all the seeds. 2. Chop the onion and mince the garlic: Next, take the medium onion and chop it finely. This adds a great base flavor. Then, take three cloves of garlic and mince them. Fresh garlic gives a nice aroma. 1. Combine ingredients in the slow cooker: In your slow cooker, add the diced butternut squash, Arborio rice, chopped onion, minced garlic, and sliced mushrooms if you choose to use them. 2. Set cooking time and temperature: Pour in the four cups of vegetable broth. Add one teaspoon of dried thyme, one teaspoon of salt, and half a teaspoon of black pepper. Stir everything well. Drizzle two tablespoons of olive oil on top, cover the slow cooker, and set it to cook. You can choose low for 4-5 hours or high for 2-3 hours. The squash should be tender and the rice creamy when done. 1. Stir in cheese or nutritional yeast: When cooking is complete, stir in half a cup of grated Parmesan cheese. If you prefer vegan, use nutritional yeast instead. This adds a rich flavor and creaminess. 2. Adjust seasoning and let sit: Taste the risotto and adjust the seasoning if needed. Let it sit for about five minutes. This helps to thicken the dish. To make your risotto creamy, use Arborio rice. This rice has starch that thickens the dish. Stir the risotto well as it cooks. This helps release more starch, enhancing the creaminess. Cooking time can change based on your slow cooker. If you use high heat, it takes about 2-3 hours. On low heat, it will take 4-5 hours. The key is to check the squash and rice. They should be tender when done. For a great presentation, use shallow bowls. This gives the risotto space to shine. Top with extra Parmesan cheese or nutritional yeast for flavor. A sprinkle of fresh parsley adds color and freshness. Garnishing options include a drizzle of olive oil or a few toasted nuts. These add extra flavor and a nice crunch. You can also serve with a side salad for a complete meal. Cleaning your slow cooker is easy. Let it cool down first. Then wash the pot with warm soapy water. Use a soft sponge to avoid scratches. Never submerge the base in water. For longevity, avoid using metal utensils inside the pot. This can scratch the surface. Always check the cord for damage before use. Proper care helps your slow cooker last longer. {{image_2}} You can make this risotto vegan by using nutritional yeast instead of cheese. Nutritional yeast adds a cheesy flavor without any dairy. It’s a great way to keep the dish creamy and rich. For added nutrition, you can mix in more veggies. Think spinach, kale, or even roasted red peppers. These will not only boost the flavor but also add vibrant colors to your plate. Herbs and spices can transform your risotto. Try adding fresh basil or rosemary for a fragrant twist. A pinch of red pepper flakes can also bring some heat if you like spice. You might want to add proteins too. Cooked chicken or Italian sausage can make this dish more filling. Just stir them in during the last few minutes of cooking for a hearty meal. You can choose how creamy you want your risotto. For a creamier dish, stir it well after cooking. This helps break down the rice and squash together. If you prefer a chunkier risotto, simply leave some pieces of squash intact. This gives you a nice contrast in texture. Different rice types can change the dish as well. While Arborio rice is the traditional choice, you can try Carnaroli or even short-grain brown rice for a unique twist. Each type will give you a different taste and feel. To store your leftover risotto, use airtight containers. This helps keep the flavors fresh. You should let the risotto cool down before sealing it. In the fridge, butternut squash risotto lasts for about 3 to 5 days. Make sure to check for any off smells or changes in texture before eating. You can freeze risotto for longer storage. To do this, place the cooled risotto in freezer-safe bags or containers. Squeeze out excess air to prevent freezer burn. Risotto can stay fresh in the freezer for about 2 to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a pot on low heat, adding a splash of broth to restore creaminess. Making risotto in advance is a great time-saver. You can prepare it on a Sunday for easy meals during the week. Portion the risotto into single servings for quick lunches or dinners. This way, you can enjoy a creamy bowl of butternut squash risotto whenever you like. Can I use different types of squash? Yes, you can use other squashes. Acorn or pumpkin work well. Each type adds its own flavor. Butternut squash gives a sweet taste, which many love. What is the best rice for risotto? I recommend Arborio rice. It has a high starch content. This makes the risotto creamy and rich. Other options include Carnaroli or Vialone Nano, but Arborio is the most common. Can I use frozen butternut squash? You can use frozen butternut squash. Just add it to the slow cooker without thawing. It will cook down nicely. This saves prep time and keeps it simple. How to know when risotto is done cooking? Check the texture of the rice. It should be creamy and tender. If you bite it, it should have a slight chew. If needed, cook it a bit longer. Is this dish gluten-free? Yes, this risotto is gluten-free. Use Arborio rice and vegetable broth. Always check labels for hidden gluten in broth. Can I make it nut-free? Absolutely! This dish is nut-free by default. Just avoid adding nuts if you want to serve it with toppings. Use cheese or herbs instead for flavor. This blog post covered all you need to make a tasty risotto. You learned about key ingredients, how to prepare, and the cooking steps involved. I shared tips to perfect your dish and various ways to spice it up. You also found out how to store and reheat your risotto. Remember, risotto is fun and easy to make. Try different ingredients to make it your own. Enjoy creating this warm and comforting meal!

Slow Cooker Butternut Squash Risotto

Indulge in the rich flavors of Slow Cooker Butternut Squash Risotto, a perfect dish for cozy nights! This creamy risotto combines tender butternut squash, Arborio rice, and savory herbs, all cooked effortlessly in your slow cooker. With just a few simple ingredients, you can create a warm and comforting meal that's both delicious and satisfying. Click through to explore this easy recipe and bring home the taste of fall!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and diced

1 cup Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup mushrooms, sliced (optional)

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, combine the diced butternut squash, Arborio rice, chopped onion, minced garlic, and sliced mushrooms (if using).

    Add the vegetable broth, dried thyme, salt, and black pepper to the mixture, stirring well to combine.

      Drizzle the olive oil over the top, cover the slow cooker, and set it to cook on low for 4-5 hours or high for 2-3 hours, until the squash is tender and the rice is creamy.

        Once cooked, stir in the grated Parmesan cheese until well incorporated (or add nutritional yeast for a dairy-free version).

          Adjust seasoning to taste, and let the risotto sit for about 5 minutes to thicken.

            Serve warm, garnished with freshly chopped parsley for added color and flavor.

              Prep Time: 15 minutes | Total Time: 4-5 hours | Servings: 4-6

                - Presentation Tips: Serve the risotto in a shallow bowl, topped with additional Parmesan cheese (or nutritional yeast) and a sprinkle of fresh parsley for a pop of color.