Slow Cooker Butternut Squash Risotto

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SERVES: 12

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
1/2 cup chopped onion
2 cloves garlic, minced
1 cup Arborio rice
2 cups cubed butternut squash
2 1/2 cups reduced-sodium vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper

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.

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Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 64
Calories from Fat 10
Total Fat 1.2g 2 %
Saturated Fat 0.2g 1 %
Trans Fat 0.0g 0 %
Protein 1.1g 2 %

Amount Per Serving % Daily Value *
Cholesterol 0.0mg 0 %
Sodium 79mg 3 %
Total Carbohydrates 13g 4 %
Dietary Fiber 0.9g 3 %
Sugars 1.2g 0 %

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dgries 9520535

Oct 12, 2018

What other kind of rice can be used in the recipe, if you can't find Arborio rice?

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Test Kitchen Team

Oct 15, 2018

Hi there, Arborio is the only rice used in risotto. It is pretty common, so if you don't see it right away ask your local grocer. They should be able to direct you to it. Enjoy!