Cooking Time:2-3 hours
Ingredients3 T. extra-virgin olive oil
1/3 c. unsalted butter
1 1/3 c. Yellow onion, chopped
2 1/2 c. risotto rice, (like Arborio)
3 c. butternut squash, peeled, seeded and cut into 1-inch cubes
6 c. chicken broth
2 T. fresh basil, chopped
1/4 c. Pecorino Romano cheese, plus extra for sprinkling on top
salt and pepper
When throwing your next party, Slow Cooker Butternut Squash Risotto should definitely be on your menu as it is so delish, and your guest will be raving over YOUR risotto!
- In skillet, over medium heat, add oil and butter, and sauté onions until tender, approximately 6-8 minutes.
- Pour rice on top of onions and, with a wooden spoon, coat grains with butter and oil mixture. Cook and occasionally stir for about 4 minutes.
- Transfer rice to stoneware. Add squash, cheese and broth and gently stir ingredients.
- Cover. Cook on HIGH for 2-3 hours.
- When serving, top with basil and additional cheese if desired.
- Season to taste with salt and freshly cracked black pepper.
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Thanks Alison for the question, I have corrected the recipe for you, and thanks for letting me know! Sometimes when I type a recipe, my mind is ahead of the typing… So Sorry, and Happy Crocking!
We had this tonight and both my husband and I loved it!! I didn’t see your response until it was already done crocking, so I didn’t add the cheese until it was already done. It was still delish! Thanks so much! I’m going to add it to my blog and link back to you! (We also made the Veggie Curry this week which was ah-mazing also!)
[…] The Butternut Squash Risotto has been one of my personal faves of hers, and I hope you enjoy it too. By the way, if anyone can tell me an easy way to cut up butternut squash, I would greatly appreciate it. That has to be one of the hardest vegetables to dice up. OK, let me get off my soap box and give you the recipe… […]
[…] This recipe comes from Crock Pot Girl’s Butternut Squash Risotto. […]
This was delicious. Easy to make and definitely pleases the crowd. And you need a crowd to finish it because it makes A LOT. I will cut the recipe in half next time. Would that reduce cooking time?
Colin, no it will not reduce cooking time, you will most likely just need a smaller crock pot. A crock pot should be 1/2 to 2/3 full to crock properly, so hope this helps. Happy Crocking! and…… so glad you enjoyed the Risotto! You know you can freeze some of it for another day !!!!