You can make this one-pot Bored of Lunch Butternut Squash Risotto in the slow cooker recipe all year long; it’s simple, delicious, and made with simple ingredients like butternut squash, Arborio rice, vegetable broth, and Parmesan cheese.

To make Butternut Squash Risotto in the slow cooker, start by roasting the squash with a bit of oil and honey for depth of flavor. Then, combine all ingredients except for the Parmesan in the slow cooker, cooking until creamy and finishing with a generous sprinkle of cheese.

Enjoying this risotto always feels like a special occasion, even on a regular day. It’s my go-to for a meal that’s both satisfying and impressively full of flavor, perfect for when I need a little comfort food.

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What is Risotto?

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables.

Commonly, risotto is stirred in with butter and onion at the start, with Parmesan cheese and other seasonings added towards the end.

Can I Use Frozen Butternut Squash Instead of Fresh?

Yes, you can use frozen butternut squash instead of fresh for making risotto. Thaw the squash thoroughly and drain any excess liquid before using it to ensure proper caramelization and to maintain the dish’s texture. Frozen squash is a convenient option and works well in recipes.

Slow Cooker Butternut Squash Risotto Ingredients

• 1 edible butternut squash or pumpkin, about 1kg, peeled and diced
• 1 tablespoon of oil
• 1 tablespoon of honey
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 1 teaspoon of dried sage
• 1 teaspoon of grated nutmeg
• 300 grams of risotto rice, such as Arborio
• 1.3 liters of vegetable broth
• 60 grams of Parmesan cheese, finely grated
• Salt and pepper, according to taste
• Chopped pecans and additional Parmesan cheese, for garnishing

How To Make Slow Cooker Butternut Squash Risotto

1. Preparation of Butternut Squash: Start by preheating your oven to 180°C. In a bowl, mix the peeled and diced butternut squash with oil and honey until evenly coated. Season with a pinch of salt and pepper. Spread this mixture on a baking sheet and roast in the oven for 25 minutes, or until it becomes tender and slightly caramelized.
2. Combining Ingredients in Slow Cooker: Transfer the roasted butternut squash to a slow cooker. Add the finely chopped onion, minced garlic, dried sage, grated nutmeg, and Arborio risotto rice. Pour in the vegetable broth and give the mixture a good stir. Season with salt and pepper according to your preference then cover the slow cooker with its lid.
3. Cooking: Set your slow cooker on high and let the risotto cook for 2 hours. Occasionally, stir the risotto to ensure even cooking and to prevent any rice from sticking to the bottom. Keep cooking until the broth is nearly all absorbed by the rice.
4. Final Touches: Once the risotto is creamy and the liquid has been mostly absorbed, stir in the finely grated Parmesan cheese until it’s well incorporated into the risotto.
5. Serving: Serve the butternut squash risotto hot, garnished with chopped pecans and a sprinkle of extra Parmesan cheese on top for an added layer of flavor and texture.

Recipe Tips

• Choosing the Right Squash: I always pick up a few squashes at the store and go for the one that feels heaviest. It’s a little trick to make sure it’s perfectly ripe and sweet.
• Roasting is Key: Seriously, don’t skip on giving that squash a good roast. I’ve found that the caramelization is what brings all the rich flavors forward in the risotto.
• Stirring the Pot: If I were in your place, I’d make sure to stir the risotto now and then. It’s all about getting that creamy texture without needing any cream.
• Parmesan Swap: I’m all for keeping things flexible, so if you’re leaning towards a vegan option, some fantastic plant-based Parmesan alternatives blend right in.
• Season as You Go: Honestly, tasting and adjusting the seasoning as you go is a game-changer. It’s the best way to ensure the dish turns out just right.

Recipe Variations

• Mushroom Medley: Adding sautéed mushrooms is something I love. They bring an earthy depth that complements the squash beautifully, perfect for those cozy fall dinners.
• Spinach Stir-In: A couple of handfuls of fresh spinach stirred in right at the end not only adds a nutritional kick but also brightens up the dish wonderfully.
• Wine Deglaze: I highly suggest deglazing the pot with a bit of white wine before adding the broth. It adds this incredible depth of flavor that you just can’t beat.
• Herb Freshness: Mixing in fresh herbs alongside the sage is something I swear by. Thyme or rosemary? It’s your call, but it’ll make your kitchen smell amazing.
• Roasted Garlic Option: If it were up to me, I’d go for roasted garlic instead of minced. It’s a bit sweeter and mellow, and it blends into the risotto like a dream.

What To Serve With Butternut Squash Risotto

Serve your hearty Butternut Squash Risotto with vibrant sides like roasted Brussels sprouts or garlic sautéed spinach.

Other great options include balsamic-glazed carrots, steamed green beans, and a crisp arugula salad.

Alternatively, grilled asparagus and sautéed mushrooms make for delicious, flavor-packed complements.

How To Store Butternut Squash Risotto

In The Fridge:

After cooling the risotto to room temperature, transfer it to an airtight container for storage. It should be consumed within 2 to 3 days for the best taste and freshness.

In The Freezer:

Storing Butternut Squash Risotto in the freezer is not advisable due to potential texture changes. Freezing can alter the risotto’s creaminess, resulting in a grainy texture upon thawing.

For the best eating experience, enjoy it fresh or store it in the refrigerator as suggested.

How To Reheat Butternut Squash Risotto

To properly reheat Butternut Squash Risotto, place it in a pan over low to medium heat. Mix in a small amount of broth or water to rejuvenate its creamy texture.

Continue heating until thoroughly warm, taking care not to overheat, which can affect its creaminess.

Check out More Slow Cooker Recipes:

• Slow Cooker Parsnip And Carrot Soup
• Slow Cooker Greek Lamb Stifado
• Slow Cooker Sausage Ragu