Slow Cooker Butternut Squash Risotto
- COOK TIME
1 Hr 40 Min
Pair this risotto with your favorite main dish for the ultimate comforting meal. Our Slow Cooker Butternut Squash Risotto is a vegetarian-friendly side dish that's hearty and perfect for fall cooking.
What You'll Need
- 1 tablespoon olive oil
cup chopped onion
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 2 cups cubed butternut squash
- 2 1/2
cups reduced-sodium vegetable broth
teaspoon ground cinnamon
What to Do
- In a large skillet over medium heat, heat oil and cook onion and garlic 3 to 5 minutes, or until translucent. Add rice and heat for 3 minutes, stirring occasionally.
- Place mixture into a 5-quart or larger slow cooker. Add squash, broth, cinnamon, salt, and pepper; mix well. Cover and cook on HIGH heat for 1 hour and 30 minutes, or until rice is tender.
Nutritional InformationShow More
Servings Per Recipe: 12
Calories from Fat
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