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plated slow cooker butternut squash risotto on white plate with tea towel and parsley
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4.50 from 2 votes

Slow Cooker Butternut Squash Risotto - Gluten Free

With this easy-to-follow recipe, you'll soon be serving up a creamy and nutritious slow cooker butternut squash risotto made with brown rice.
Course Main Course
Cuisine American
Diet Gluten Free, Vegetarian
Keyword brown rice, butternut squash, comfort food, crock pot, fall, gluten free meal, risotto, slow cooker
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 149kcal
Cost $10

Equipment

  • 1 slow cooker
  • 1 knife
  • 1 cutting board
  • 1 set of measuring cups and spoons

Ingredients

  • 3 cups butternut squash ½ in cubes
  • 1 cup short-grain brown rice
  • 3 cups broth vegetable or chicken
  • ¼ cup parmesan cheese grated
  • ½ yellow onion diced
  • salt and pepper to taste
  • fresh shopped parsley for garnish

Instructions

  • Cut the squash into ½ inch cubes, and chop the onion.
  • Add the squash, rice, onion, and parmesan to the crockpot, then pour into the broth, and season with salt and pepper.
  • Cover and let cook on high for 2.5 hours, stirring at the halfway point. If rice is not tender enough, cook for an additional 30 minutes. Add extra broth if needed.
  • Garnish with chopped parsley to serve.

Notes

note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.
 
see the full blog post above post for:
  • ingredient and equipment suggestions & substitutions,
  • tips for modifying the recipe, and
  • frequently asked questions