Butternut Squash Risotto
Skip the stirring and make butternut squash risotto in the crock pot instead of on the stove. It’s still creamy and tender, but you won't be standing at the stove stirring for 40 minutes.
Servings: 8 side dish servings
Ingredients
- 1 tbsp Olive Oil
- 1 cup Yellow Onion diced
- 2 tbsp Garlic minced
- 1 cup Arborio Rice
- 3-4 cups Low Sodium Vegetable Broth
- 2 cups Butternut Squash cut into ½-inch cubes (divided)
- 1 tsp Rubbed Sage
- ¼ cup Grated Parmesan plus more for serving
- 2-3 Sage leaves
Instructions
- Heat a medium skillet over medium heat. Add the oil, onion and garlic. Stir and sauté 2-3 minutes until just translucent.
- Spray a slow cooker lightly with cooking spray then add the rice, cooked onion and garlic, 3 cups of the broth, 1 cup of the butternut squash and rubbed sage to the slow cooker.
- Cook on high 2 to 3 hours. I recommend checking at 2 ½ hours as all slow cookers are a bit different.
- Stir the remaining butternut squash into the slow cooker and cook one hour more. Add more broth as needed.
- Once the rice is tender, stir in the parmesan and serve. Serve with a sprinkle of parmesan on top with sage leaves and cracked black pepper.
Notes
- Onions stay sharp and pungent-tasting if you add them to the slow cooker raw, so be sure to sauté them first.
- After 2.5 hours, monitor your risotto to avoid overcooking it. Every crock pot is different, and some may cook faster or slower than mine.
- Finished risotto should be tender with a little bite, not mushy.
- Each serving is approximately 1/2 cup.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 53mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3746IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 1mg