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**Slow Cooker Butternut Squash Risotto

Slow Cooker Butternut Squash Risotto

  • Cooking Time:

    2–3 hours
  • Servings:



3 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!

  1. In skil­let, over medi­um heat, add oil and but­ter, and sauté onions until ten­der, approx­i­mate­ly 6–8 min­utes.
  2. 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.
  3. Trans­fer rice to stoneware. Add squash, cheese and broth and gen­tly stir ingre­di­ents.
  4. Cov­er. Cook on HIGH for 2–3 hours.
  5. When serv­ing, top with basil and addi­tion­al cheese if desired.
  6. Sea­son to taste with salt and fresh­ly cracked black pep­per.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlColinCrock Pot Vegan Butternut Squash Risotto | The Vegan WannabeCrock Pot Butternut Squash Risotto | Prosey RoseyAlison Mercer Recent comment authors
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[…] 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?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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