Description
A cozy, hands-off twist on classic risotto that uses the slow cooker for a rich, creamy, and satisfying dish.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 cups butternut squash, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Prepare your ingredients: Peel and dice the butternut squash into small, even cubes. Finely chop the onion, mince the garlic, and chop the fresh sage.
- Combine in the slow cooker: In the bowl of your slow cooker, add the Arborio rice, vegetable broth, diced butternut squash, chopped onion, minced garlic, and chopped sage. Stir gently to combine.
- Set and forget: Cover the slow cooker and cook on LOW for 4–6 hours. Check for doneness at the 4-hour mark.
- Finish with richness: Stir in the grated Parmesan cheese and butter until melted and fully incorporated.
- Rest briefly, then serve: Let the risotto sit for 5–10 minutes before serving.
Notes
For a dairy-free version, omit butter and Parmesan and finish with olive oil and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: slow cooker, risotto, butternut squash, vegetarian, comfort food