Description
Warm, creamy, and effortlessly comforting, this slow-cooked risotto melds sweet roasted butternut squash with aromatic sage and creamy Arborio rice for a cozy meal.
Ingredients
Scale
- 1 cup Arborio rice
- 3 cups vegetable broth
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- In a crockpot, combine Arborio rice, vegetable broth, diced butternut squash, chopped onion, minced garlic, dried sage, salt, and pepper.
- Stir the mixture together until well combined.
- Cover and cook on low for 4–5 hours, or until the risotto is creamy and the rice is tender.
- About 10 minutes before serving, stir in grated Parmesan cheese and butter.
- Serve warm, garnished with additional sage if desired.
Notes
For a vegan option, substitute butter and Parmesan with vegan alternatives. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
Keywords: crockpot, risotto, butternut squash, vegetarian, slow cooker, comfort food