Soups
Slow Cooker Butternut Squash Risotto
Jenn Bare's slow-cooker soups. About 2-3 hours in the crock, serves 11.
Written byJenn Bare
Method
Step by step
- 01
In skillet, over medium heat, add oil and butter, and sauté onions until tender, approximately 6-8 minutes.
- 02
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.
- 03
Transfer rice to stoneware. Add squash, cheese and broth and gently stir ingredients.
- 04
Cover. Cook on HIGH for 2-3 hours.
- 05
When serving, top with basil and additional cheese if desired.
- 06
Season to taste with salt and freshly cracked black pepper.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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