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Home » Easy Main Meals » Vegetarian Meals » Incredible Slow Cooker Butternut Squash Risotto

Incredible Slow Cooker Butternut Squash Risotto

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This seriously delicious Slow Cooker Butternut Squash Risotto is an epiphany to me. Who knew you could make creamy, soft and unctuous risotto without stirring your arm off? Who knew you simply had to stick it all in there and flick that switch? I am genuinely shocked but most importantly I am sharing this shortcut to heaven with you guys.

slow cooker butternut squash risotto in a bowl with some parmesan cheese next to it.

Slow Cooker Butternut Squash Risotto

This slow cooker risotto is everything you want it to be. Creamy, meldingly soft and with a cheesy bite. I could not tell the difference between this one and a classic one....I promise.

I LOVE a short cut that doesn't compromise on the real thing. It makes me feel smug as hell. Share in my smugness slow cookers.

Of course you can throw in any veggies that you like but my first recipe that I made this way was with Butternut Squash and it was pretty much perfect.

slow cooker butternut squash risotto in a bowl with a spoon

I buy it frozen and get out the packet a few hours before I intend to chuck it in. It ends up almost melting into the sauce itself and gives it all a lovely colour. Plus no need to peel the big old thing and hack it into bite sized pieces swearing as you go..

I find that midweek I absolutely find it hard to summon up the enthusiasm to get involved in food prep. My children are fighting and spitting at each other as soon as they come through the door and my husband comes home full of the terrible stressful day he has had saving the world.....oh no just at the office.

It is all I can do not to throw a handful of picnic sausages at them and disappear into the garden shed.

Now I can avoid the pressure, chuck it all in the slow cooker and pretend I'm dining somewhere posh instead of this mad house/prison yard.

*There is a full printable recipe card at the bottom of this post*

Slow Cooker Risotto Recipe

arborio rice, onion, parmesan cheese, butternut squash, sage, garlic oil, chicken stock and white wine ingredients for slow cooker butternut squash risotto

Ingredients

The ingredients here are few but classic.

Arborio Rice

This is the rice you need to make the risotto creamy. It is high in starch. Other rice just won't give you that special texture.

Sage Leaves

I use about 2 grams of sage stalks and all. I always, always pair sage and butternut squash. They bring out the best in each other. Try to use fresh if you can. I freeze the leftover sage in a freezer bag if I don't need it again soon.

Parmesan

I always try to use freshly grated parmesan cheese here. I love the tang and deepness of the flavour. In my opinion it brings more than half the flavour punch to the dish.

Butternut Squash

I tend to use frozen butternut squash for easiness. I trim off any peel that has been left behind.

White Wine

I use a dry white wine as that is what I have in my fridge. But I would advise the drier the better.

Garlic Oil

I love the stuff. I use it all the time to bring it's wonderful roasted garlic flavour to the party without having to roast it and squeeze out the garlic cloves. I love to use it in dressings too as it avoids the whole raw garlic flavour that I have come to dislike the older I have got, see my Easy Chicken Caesar Salad. Bit genius actually.

Chicken Stock

I use double strength chicken stock as my preference ( I dissolve two stock cubes or jelly pots instead of 1) but you can use vegetable stock too to keep the dish vegetarian.

Onion

I use half a large spanish onion. You could use red onion but it may colour the risotto a little and being completely superficial, I quite like the orange vibe.

slow-cooker-butternut-squash-risotto-l

How to Make Slow Cooker Risotto

When you are ready to begin you literally and simply whack it all in to the pot. There is just some stirring to do either end of the cooking and I can so manage that.

  • Thaw your frozen butternut squash if using
  • Tip in the arborio rice and the tbsp of garlic oil
  • Stir until the rice is completely coated.
  • Put all the other ingredients into the pot and give it all a gentle stir
  • Place the lid on and flick the switch to high
  • Cook for about 3 hours.
  • Remove the sage
  • Add the butter and parmesan cheese and stir for a minute until the whole thing looks so good you want to roll around in it. Add more stock if you think it needs it.
  • Season to taste.
  • Serve with some extra parmesan.

Slow Cooker Risotto Tips

  • Add mushrooms and omit the butternut squash and sage for a perfect mushroom risotto. I would recommend about 225g chestnut mushrooms and 50 grams of dried porcini mushrooms. Add the water you soaked  the dried mushrooms in to the risotto too.
  • Add more stock at the end if the rice seems like it needs it. The rice can vary in thirstiness!
  • To reheat leftovers I store the leftovers in the slow cooker pot in the fridge. I then pop the container back in the slow cooker heating stand and reheat until piping hot. I always add some more water or stock and a litttle more parmesan to refresh the flavours. You can also reheat in the microwave.
  • Try to eat it straight away when it is at it's creamiest.

If you like this Slow Cooker Risotto then you might like.....

  • Slow Cooker Sausage Casserole
  • Easy Slow Cooker Chicken Pasta
  • Slow Cooker Savoury Mince
  • Slow Cooker Spaghetti Bolognese
  • Slow Cooker Roast Chicken
  • Slow Cooker Chicken Curry
  • Easy Vegetable Lasagne

vegetable lsagne in a bowl with garlic bread

slow cooker butternut squash risotto in a bowl with a spoon

Slow Cooker Butternut Squash Risotto

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This Slow Cooker Butternut Squash Risotto is so easy you won't be able to believe it. Creamy, delicious risotto on your plate with hardly any effort at all.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 3 hrs
0 mins
Total Time 3 hrs 5 mins
Course Main Course
Cuisine French
Servings 4 servings
Calories 422 kcal

Ingredients
 

  • 500 grams butternut squash bite sized
  • 200 grams arborio rice
  • 500 mls chicken stock double strength
  • 1 tsp salt
  • ½ large onion finely chopped
  • 150 mls dry white wine
  • 2 grams fresh sage
  • 30 grams salted butter
  • 50 grams parmesan freshly grated

Instructions
 

  • If you are using frozen butternut squash then get it out from the freezer a few hours before you are intending to use it to thaw.
  • Tip the 200 grams rice into the slow cooker pot and add 1 tbsp of garlic oil. Mix well to coat the rice.
  • Add the 500 mls of double strength stock, 150 mls of white wine, 2 grams of fresh sage, ½ a finely chopped onion and the butternut squash pieces to the slow cooker pot with the rice.
  • Give it all a stir and put the lid on and flick the switch to high. Leave to bubble gently away for 2 ½-3 hours. You can test a little rice to see if it is done. It needs to be very soft.
  • Add the cheese and butter and stir through for about 30 seconds until the squash starts to disintegrate and meld with the rice. The whole mixture will be creamy and soft.
  • Season to taste and serve .
  • Apply To Extremely Grateful Face.

Notes

  • Add mushrooms and omit the butternut squash and sage for a perfect mushroom risotto. I would recommend about 225g chestnut mushrooms and 50 grams of dried porcini mushrooms. Add the water you soaked  the dried mushrooms in to the risotto too.
  • Add more stock at the end if the rice seems like it needs it. The rice can vary in thirstiness!
  • To reheat leftovers I store the leftovers in the slow cooker pot in the fridge. I then pop the container back in the slow cooker heating stand and reheat until piping hot. I always add some more water or stock and a litttle more parmesan to refresh the flavours. You can also reheat in the microwave.
  • Try to eat it straight away when it is at it's creamiest.
All nutritional info is approximate and intended only as a guide.

Nutrition

Calories: 422kcal | Carbohydrates: 62g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 1022mg | Potassium: 675mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13573IU | Vitamin C: 28mg | Calcium: 219mg | Iron: 3mg

All nutritional information is approximate and intended only as a guide.

Keyword slow cooker risotto,risotto,butternut squash risotto
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

PIN SLOW COOKER BUTTERNUT SQUASH RISOTTO FOR LATER

slow cooker butternut squash risotto in a serving bowl with some parmesan cheese

Please do let me know how you've got on if you do follow this recipe in the comments below. I love a good old hairy chinwag.

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Comments

  1. Lou | Crumbs and Corkscrews

    February 09, 2020 at 12:49 pm

    5 stars
    I love risotto and my slow cooker but I've never thought to put them together! I love this recipe and it feels perfect for a wet and windy day like today. Thanks for sharing #CookBlogShare

    Reply
    • applytofaceblog

      February 09, 2020 at 1:36 pm

      Thanks Lou, I keep my slow cooker permanently out on the side at the mo. All this weather makes me want to keep using it! Thanks for hosting x

      Reply
  2. Chloe Edges

    February 10, 2020 at 11:38 am

    5 stars
    Butternut in a risotto is the best! I love how it become part of the sauce too!

    Reply
    • applytofaceblog

      February 10, 2020 at 1:12 pm

      Thanks Chloe and me. Squash, sage and parmesan.....lush x

      Reply
  3. Eb Gargano | Easy Peasy Foodie

    February 12, 2020 at 8:21 am

    5 stars
    Haha - yes, slow cooker risotto is the best! And by the way, am I right in thinking that you have just had a theme change? Looks lovely! Eb x

    Reply
    • applytofaceblog

      February 12, 2020 at 9:09 am

      Thanks Eb! Yes you are right. I took your advice and just did it! Hurrah!!!!! Thanks for the advice x

      Reply
  4. Kate - Gluten Free Alchemist

    February 12, 2020 at 10:15 am

    I have a total obsession with butternut squash right now... And I love risotto too. But I have never made it in a slow cooker! Definitely ought to rectify that! x

    Reply
    • applytofaceblog

      February 12, 2020 at 10:27 am

      Thanks Kate, it really was a revelation!

      Reply
  5. Monika Dabrowski

    February 29, 2020 at 3:11 pm

    5 stars
    I adore all these ingredients so i know just how delicious this dish is. Shared!

    Reply
    • applytofaceblog

      March 02, 2020 at 10:43 am

      Thanks so much!

      Reply
  6. Katie

    September 19, 2021 at 6:05 pm

    5 stars
    Amazing recipe, I'm never making normal risotto again! So glad I stumbled upon this site, found so many things I want to try!

    Reply
    • Jenny

      September 21, 2021 at 2:20 pm

      5 stars
      Oh wow!! Thank you so much for letting me know. It makes my day every time! Hope you find lots to enjoy xx

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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