Butternut Squash Risotto Recipe Crockpot

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Are you looking for a butternut squash risotto recipe? Cook this recipe for Crockpot Butternut Squash Risotto. It can be cooked in a slow cooker too or adapted to cook in the Instant Pot. It’s delicious, easy to make, and can be used as a side dish or for dinner.

This recipe can be made anytime you have butternut squash on hand. Or, if you have pumpkin on hand: You can definitely substitute pumpkin for butternut squash in a risotto recipe. Both butternut squash and pumpkin have a similar texture and flavor profile, so the substitution should work well in a Crockpot Butternut Squash Risotto recipe.

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Crockpot Butternut Squash Risotto

This dish combines the convenience of slow cooking and the elegance of risotto, creating the creaminess of traditional risotto with the rich flavor of butternut squash.

The slow cooking process allows the flavors to develop gradually, ensuring that each ingredient contributes its essence to the final dish. If you are looking for a new recipe to make this fall or winter add this one to your list!

Let’s Make This Recipe!

Butternut Squash Risotto Recipe Crockpot

Butternut Squash Risotto Recipe

In The Crockpot

• Serving Size: 4
• Prep Time: 10 minutes
• Cook Time: 2.5 hours

Ingredients

• 3 cups of Butternut Squash (cut up into 1/2-inch cubes)
• 1 cup of Brown Rice
• 3 cups of Vegetable Broth
• 1/4 cup of Grated Parmesan Cheese
• 1/2 of a Yellow Onion
• Salt and Pepper, to taste
• Chopped Fresh Parsley for garnishing

I haven’t tried using frozen butternut squash but, you can adapt the recipe and cook time if using frozen.

Kitchen Tools For This Recipe

Directions

1. Cut the squash into 1/2-inch cubes. Next, chop the onion.
2. Add the squash, rice, onion, and parmesan cheese to the crockpot.
3. Pour the broth into the crockpot and season the ingredients with salt and pepper.
4. Cover and let it cook on high for 2.5 hours.
   Note: Stir the ingredients when the cooking process is at the halfway point.
5. At 2.5 hours if the rice isn’t fully cooked: then cook an additional 30 minutes or until rice is tender.
6. Garnish with chopped parsley and serve.

Recipe Notes:

• Refrigerate leftovers.
• Helpful kitchen tools for this recipe: measuring cups and measuring spoons, a chef knife, a cutting board, and a Crockpot.

Tips For Storing Leftover Risotto

1. Cooling and Storing: Allow the risotto to cool down to room temperature before storing it in the refrigerator. Note: Do not place Hot foods directly in the refrigerator, as this can raise the temperature inside and potentially lead to uneven cooling.
2. Storage Container: Transfer the risotto to an airtight container. Glass or plastic containers with secure lids work well for this purpose. You can also use resealable plastic bags.
3. Refrigeration Time: Cooked rice dishes like risotto can be stored in the refrigerator for up to 3 to 4 days (typically). During this time, it’s important to keep the refrigerator temperature at 40°F (4°C) or below to prevent bacterial growth.
4. Reheating: When reheating the stored risotto, make sure it reaches a safe internal temperature of 165°F (74°C) to kill any potential bacteria. You can reheat it in the microwave, on the stovetop, or in the oven. Adding a splash of broth or water while reheating can help prevent the dish from drying out.
5. Freezing: If you want to store the risotto for more extended periods, you can consider freezing it. However, the texture of rice dishes can change after freezing and thawing. If you freeze it, do so within a day or two of cooking. Use a freezer-safe container and label it with the date. When thawing, allow it to thaw in the refrigerator before reheating.

Tips For After Refrigerating Leftover Risotto

Texture Changes: Keep in mind that risotto, especially with brown rice, can absorb more liquid over time and may become a bit thicker in the refrigerator. You might need to add a little extra broth or water when reheating to achieve the desired consistency.

When in doubt, throw it out!

Always use your best judgment when it comes to food safety. If the risotto looks or smells off, it’s better to discard it to prevent any potential foodborne illnesses.

Pin the recipe for later!

Enjoy this dish on a crisp autumn evening. Or serve it as a comforting winter meal. Crockpot Butternut Squash Risotto is so delicious. Especially, when the ingredients are allowed to meld together slowly. With its balance of creamy rice, rich butternut squash, and carefully developed flavors, this dish is sure to become a go-to recipe.

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Continue to Content

Yield: 4

Butternut Squash Risotto Crockpot

Print

Butternut Squash Risotto is easily made in a Crockpot, Slow Cooker, or Instant Pot. It's delicious as a side dish or dinner and perfect for fall or winter! Print the recipe at DearCreatives.com

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Ingredients

• 3 cups of Butternut Squash (cut up into 1/2-inch cubes)
• 1 cup of Brown Rice
• 3 cups of Vegetable Broth
• 1/4 cup of Grated Parmesan Cheese
• 1/2 of a Yellow Onion
• Salt and Pepper, to taste
• Chopped Fresh Parsley for garnishing

Instructions

Butternut Squash Risotto Crockpot

1. Cut the squash into 1/2-inch cubes. Next, chop the onion.
2. Add the squash, rice, onion, and parmesan cheese to the crockpot.
3. Pour the broth into the crockpot and season the ingredients with salt and pepper.
4. Cover and let it cook on high for 2.5 hours. Note: Stir the ingredients when the cooking process is at the halfway point.
5. At 2.5 hours if the rice isn’t fully cooked: then cook an additional 30 minutes or until rice is tender.
6. Garnish with chopped parsley and serve.

Notes

• Refrigerate leftovers.
• Helpful kitchen tools for this recipe: measuring cups and measuring spoons, knives, a cutting board, and a Crockpot.
• Additional tips on the post!

Recommended Products

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• 
  Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel (SCCPVL610-S-A)

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 158Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 694mgCarbohydrates 31gFiber 6gSugar 5gProtein 5g

Not all nutritional information is always 100% accurate.

Fall Recipes To Cook!

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