This creamy slow cooker butternut squash risotto is prepared using Arborio rice, butternut squash, nutritional yeast, dried thyme, and rubbed sage. This velvety risotto recipe makes a delicious side dish or light dinner that takes about 2 hours and 40 minutes to prepare and can serve up to six people.

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Recipe Ingredients

• 2 ½ cups of water (588 ml), plus extra if needed
• 1 ½ cups of Arborio rice (280 g)
• 1 can of cooked butternut squash (15 ounces or 420 g) or 1 ½ cups of puréed fresh cooked squash (368 g)
• ½ cup of nutritional yeast (48 g)
• 1 teaspoon of dried thyme
• ¼ teaspoon of r믭 sage
• ⅛ teaspoon of dried rosemary
• Salt, to taste
• Black pepper, to taste

How To Make Slow Cooker Creamy Butternut Squash Risotto

1. Prepare the Slow Cooker: Mix 2 ½ cups of water, Arborio rice, cooked butternut squash or puréed squash, nutritional yeast, dried thyme, rubbed sage, and dried rosemary in your slow cooker. Make sure to stir the mixture thoroughly to evenly distribute all the ingredients before placing the lid.
2. Start the Cooking Process: Set the slow cooker to high heat, and cook the mixture for about 1 ½ to 2 ½ hours, or until the rice becomes tender but remains slightly al dente. Stir the risotto thoroughly every 20 to 30 minutes to avoid sticking or clumping, adding extra water if the rice absorbs too much liquid and starts to dry out.
3. Check the Texture: Once the rice reaches your desired level of tenderness, make sure the risotto maintains a creamy and smooth consistency. If the risotto feels too thick or dry at any point, add a small amount of warm water until it’s rich and creamy again.
4. Season to Taste: Once the risotto is fully cooked, season it with salt and black pepper according to your taste preferences. Make sure to taste as you go, gradually adjusting the seasoning and herbs to enhance the flavors.
5. Serve the Risotto: When you are satisfied with the seasoning and texture, turn off the slow cooker, and let the risotto rest for a minute. Serve immediately for the best creamy texture, garnishing with additional fresh herbs if desired for an extra flavor boost.

Recipe Tips

• Use Fresh Butternut Squash: While canned butternut squash is convenient, using fresh, roasted butternut squash adds a richer and more complex flavor to the risotto, enhancing its natural sweetness and creaminess.
• Adjust the Liquid Consistency: For a creamier risotto, use vegetable broth instead of water, or add a bit of unsweetened almond milk in the last 10 minutes of cooking to create a velvety texture.
• Experiment with Fresh Herbs: While dried herbs are great, try adding fresh thyme and sage at the end of cooking. Fresh herbs provide a more vibrant taste and pleasant aroma to the risotto.
• Make It Cheesy: If you’re not strictly vegan, try adding a touch of grated Parmesan or Pecorino Romano cheese towards the end for a nutty, salty kick that pairs beautifully with the creamy squash.

Recipe FAQs and Variations

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• Squash & Venison Tagine
• Butternut Squash Puree In Slow Cooker