Slow Cooker Butternut Squash Risotto

This comforting slow cooker butternut squash risotto delivers creamy, dreamy texture without endless stirring. Packed with sweet roasted-like squash, savory broth, and wholesome grains, it’s a nutritious fall favorite that’s low-effort yet elegant—perfect for cozy dinners, meal prep, or impressing guests with minimal hands-on time.

Why You’ll Love This recipe

You’ll adore this recipe because it transforms the traditionally labor-intensive risotto into a set-it-and-forget-it wonder thanks to the slow cooker—no more standing at the stove adding broth ladle by ladle! The butternut squash melts into the dish, adding natural sweetness and velvety creaminess while boosting vitamins A and C for a genuinely healthy twist.

Using brown rice (or short-grain for authenticity) keeps it fiber-rich and satisfying without heavy cream or excessive butter, making it lighter than classic versions yet still indulgent. It’s versatile for vegetarian meals, family-friendly, and yields that luxurious risotto texture with almost zero risk of scorching or overcooking.

Plus, the warm, autumnal flavors of sage, garlic, and onion make every bite feel like a cozy hug—ideal for busy weeknights or when you want something nourishing and restaurant-worthy without the fuss.

Yield: Serves 4

Slow Cooker Butternut Squash Risotto

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Creamy, no-stir slow cooker butternut squash risotto—healthy, comforting, and packed with fall flavors.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 1 medium butternut squash (about 1½-2 lbs), peeled, seeded, and cut into ¼-inch cubes (or 12-16 oz frozen cubed squash)
• 1½ cups short-grain brown rice (or arborio rice for classic texture)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3½-4 cups low-sodium vegetable broth (more if needed)
• 2 tablespoons olive oil
• 1 teaspoon fresh sage, chopped (or ½ tsp dried)
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese (or goat cheese)
• 1-2 tablespoons butter (optional, for extra richness)
• Optional: fresh parsley for garnish

Instructions

1. Get your slow cooker ready — Lightly grease the insert with a bit of olive oil or cooking spray for easy cleanup.
2. Sauté for flavor (optional but worth it!) — In a skillet over medium heat, warm 1 tablespoon olive oil. Add chopped onion and cook 3-4 minutes until soft and fragrant. Toss in garlic for 1 minute more—your kitchen will smell amazing!
3. Layer the base — Transfer the onion-garlic mix (or add raw if skipping sauté) to the slow cooker. Stir in the rice, remaining olive oil, sage, thyme, salt, and pepper until everything's nicely coated.
4. Add the star ingredients — Toss in the cubed butternut squash and pour over 3½ cups broth. Give it a good stir to combine—make sure rice is submerged.
5. Set it and forget it — Cover and cook on high for 2½-3 hours (or low for 4-6 hours). Check at the halfway mark; if it looks dry, add the extra ½ cup broth. The rice should be tender and creamy, squash soft.
6. Finish with magic — Once done, uncover and stir in the Parmesan (or goat cheese) and butter if using. The heat will melt everything into silky perfection.
7. Taste test time — Season with more salt, pepper, or a squeeze of lemon for brightness if desired. Adjust consistency with a tiny bit more warm broth if it's too thick.
8. Rest briefly — Let it sit covered for 5-10 minutes off heat—this helps flavors meld and texture set.
9. Serve it up beautifully — Scoop into bowls, garnish with fresh parsley or extra sage, and maybe a sprinkle of cheese on top.
10. Enjoy the cozy vibes — Dig in while warm—pair with a crisp salad or crusty bread for the ultimate comfort meal!

Notes

This healthy version uses brown rice for added nutrition, but switch to arborio for traditional creaminess (cook time shortens slightly). Butternut squash naturally thickens the dish—no heavy cream needed!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 337Total Fat 17gSaturated Fat 6gUnsaturated Fat 11gCholesterol 27mgSodium 575mgCarbohydrates 35gFiber 4gSugar 2gProtein 12g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• For the best texture, use short-grain brown rice or arborio; long-grain won’t release enough starch for creaminess.
• If using fresh butternut squash, cube it small (¼-inch) so it cooks evenly and softens nicely—no need to pre-roast unless you want extra caramelization.
• Stir in cheese and any butter at the end only, to preserve creaminess without curdling during long cooking.
• Check liquid levels halfway; slow cookers vary, so add a splash more broth if it looks dry.
• For extra flavor, sauté onions/garlic first on the stovetop (optional but recommended) before adding to the crockpot.
• Fresh herbs like sage or thyme shine here—add at the start for depth, or stir in fresh at the end for brightness.
• Taste and season at the end; squash sweetness can vary, so adjust salt/pepper accordingly.

Ingredients Notes

Butternut squash brings natural sweetness, vibrant color, and a creamy texture as it breaks down, plus it’s loaded with antioxidants and fiber for a healthy edge. Arborio rice (or short-grain brown rice for a healthier, nuttier version) is key for that signature risotto starchiness—brown rice adds whole-grain benefits but needs slightly more liquid and time.

Vegetable broth keeps it vegetarian and light; opt for low-sodium so you control the salt. Onion and garlic form the aromatic base, while olive oil adds healthy fats without heaviness. Fresh sage or thyme infuses earthy notes that pair perfectly with squash.

Parmesan or goat cheese stirred in at the end melts into luxurious creaminess—use Parmesan for classic umami or goat cheese for tangy lightness. A touch of butter (optional) enhances richness, but you can skip it for a lighter dish.

Variations and Substitutions

Make it vegan by using vegetable broth and swapping cheese for nutritional yeast or a plant-based alternative—stir in at the end for cheesy flavor. For protein, add cooked chickpeas, white beans, or crumbled Italian sausage (browned first) during the last 30 minutes. Switch squash to pumpkin or sweet potato for a similar sweet vibe.

Use white arborio rice instead of brown for quicker cooking and ultra-creamy results (reduce time to 2-3 hours on high). Add spinach or kale in the final 20 minutes for greens without overpowering the dish. For mushroom lovers, sauté cremini mushrooms and stir them in.

Spice it up with a pinch of nutmeg, red pepper flakes, or fresh rosemary. If dairy-free, replace butter/cheese with olive oil and coconut milk splash for creaminess. Gluten-free by nature—just ensure broth is GF.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stovetop or microwave with a splash of broth to restore creaminess—stir frequently. Freezes well for up to 2 months; thaw overnight in the fridge before reheating (texture may soften slightly but still delicious).

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