Slow-Cooker Butternut Squash and Gorgonzola Risotto

Side Dish

Slow-Cooker Butternut Squash and Gorgonzola Risotto

Arborio rice simmers with frozen butternut squash and sage and finishes with two cheeses and butter.

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Yield
4 servings
Cuisine
Italian-inspired

Serving ideas

Serve warm as a side or a light main.

Ingredients

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  • 1 1/4 cups Arborio rice
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 12 oz frozen butternut squash
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp dried rubbed sage
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp Gorgonzola
  • 3 tbsp Parmesan
  • 2 tbsp butter

Before you cook

Use a light touch when stirring and start checking after 2 hours.

How to make Slow-Cooker Butternut Squash and Gorgonzola Risotto

  1. Stir the rice and oil together in the slow cooker. Add the broth, squash, onion, garlic, sage, salt and pepper.

  2. Cover and cook on high for 2 to 3 hours, stirring gently from time to time. Check near the end and stop when the rice is tender and creamy.

  3. Stir in the Gorgonzola, Parmesan and butter. Let the risotto sit for a few minutes so the cheeses melt.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Slow-Cooker Butternut Squash and Gorgonzola Risotto

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Arborio rice simmers with frozen butternut squash and sage and finishes with two cheeses and butter.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-Inspired
Ingredients Instructions Notes

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Ingredients
  

  • 1 ¼ cups Arborio rice
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  •  
    12 oz frozen butternut squash
  •  
    1 small onion chopped
  • 2 cloves garlic chopped
  •  
    1 tsp dried rubbed sage
  • 1 tsp salt
  • ¼ tsp black pepper
  •  
    3 tbsp Gorgonzola
  • 3 tbsp Parmesan
  • 2 tbsp butter

Instructions
 

  1. Stir the rice and oil together in the slow cooker. Add the broth, squash, onion, garlic, sage, salt and pepper.
  2. Cover and cook on high for 2 to 3 hours, stirring gently from time to time. Check near the end and stop when the rice is tender and creamy.
  3. Stir in the Gorgonzola, Parmesan and butter. Let the risotto sit for a few minutes so the cheeses melt.

Notes

Use a light touch when stirring and start checking after 2 hours.
Adapted from Jennifer Draper, submitted recipe scan.

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