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slow cooker butternut squash risotto in a bowl with a spoon

Slow Cooker Butternut Squash Risotto

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.

Course Main Course
Cuisine French
Keyword slow cooker risotto,risotto,butternut squash risotto
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
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

  1. 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.

  2. Tip the 200 grams rice into the slow cooker pot and add 1 tbsp of garlic oil. Mix well to coat the rice.

  3. 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.

  4. 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.

  5. 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.

  6. Season to taste and serve .

  7. Apply To Extremely Grateful Face.

Recipe 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 Facts
Slow Cooker Butternut Squash Risotto
Amount Per Serving
Calories 422 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 1022mg44%
Potassium 675mg19%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 6g7%
Protein 12g24%
Vitamin A 13573IU271%
Vitamin C 28mg34%
Calcium 219mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.