A staple fall recipe, this risotto is delicious! A gluten-free recipe, this is a perfect crockpot meal for the family. Make this fall comfort recipe for a quick and easy weeknight meal.

Crockpot Butternut Squash Risotto Set 1 3

Fall is the perfect time to break out your crockpot and make some delicious, comforting meals. This Butternut Squash Risotto recipe is a must-try for any fall dinner rotation. Not only is it packed with flavor, but it’s also gluten-free!

Plus, the ease of cooking in a crockpot makes it a great weeknight meal option for busy families.

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Why You’ll Love This Recipe

  • Quick and Easy – With just 10 minutes of prep time, this risotto is the perfect meal for busy weeknights.
  • Gluten-Free – This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
  • Delicious Fall Flavors – The combination of butternut squash, parmesan, and fresh parsley creates a delicious blend of flavors that are perfect for the fall season.

Ingredients

Butternut squash risotto

Ingredient Notes

  • Butternut Squash – cut into ½ inch cubes to add a delicious fall flavor.
  • Brown Rice – a great alternative to traditional arborio rice.
  • Vegetable Broth – use high-quality vegetable broth for the base of this risotto. You can also use chicken broth if preferred.
  • Parmesan Cheese – adds a rich and savory flavor to the dish. Use freshly grated parmesan for the best taste.
  • Onion – adds delicious depth and flavor to the risotto.
  • Fresh Parsley – for a fresh and bright finish to the dish.

Recommended Tools

  • Measuring cups and spoons
  • Knife and cutting board
  • Crockpot

How to Make Butternut Squash Risotto

1. Begin by preparing your ingredients – peel and chop the butternut squash into ½ inch cubes, and chop the onion.

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2. Add the cubed butternut squash, brown rice, chopped onion, and grated parmesan to the crockpot, then pour in the broth and season with salt and pepper.

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3. Cover and cook on high for 2.5 hours, stirring at the halfway point. If rice is not tender enough after 2.5 hours, cook for an additional 30 minutes.

4. Once cooked, garnish with chopped parsley before serving.

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Prep Tips

  • You can add some cooked chicken or white beans to the risotto for added protein.
  • You can also make this recipe on the stovetop if you don’t have a crockpot. Just cook the rice according to package instructions, mix the other ingredients, and cook until heated.
  • If you have any leftover risotto, refrigerate it in an airtight container. This risotto will keep for up to 3 days in the fridge. When reheating, add a splash of broth or water to help loosen up the rice.
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Frequently Asked Questions

How should I serve the Butternut Squash Risotto?

This risotto is best served as a main dish or side dish. You can also serve it in smaller portions as an appetizer or starter for a dinner party.

Do I have to use a crockpot for this recipe?

Using a crockpot allows for less hands-on time and is more convenient for busy weeknights, but you can also make this recipe on the stovetop. Just cook the rice according to package instructions, then mix in the other ingredients and heat through until all ingredients are incorporated.

Can I use white rice instead of brown rice?

Yes, you can use white rice instead of brown rice. However, remember that you may need to adjust the cooking time accordingly. White rice will also result in a creamier consistency compared to using brown rice.

What other herbs can I use besides parsley?

Parsley adds a fresh and bright flavor to this dish, but you can also use other herbs, such as thyme, rosemary, or sage, or use a combination of herbs to suit your taste.

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Crockpot Butternut Squash Risotto Set 1 3
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Crockpot Butternut Squash Risotto

A staple fall recipe, this risotto is delicious! A gluten-free recipe, this is a perfect crockpot meal for the family. Make this fall comfort recipe for a quick and easy weeknight meal.
Servings: 4 Servings
Calories: 260kcal
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

Ingredients
 

  • 3 cups butternut squash cut into ½ inch cubes
  • 1 cup brown rice
  • 3 cups vegetable broth
  • 1/4 cup grated parmesan cheese
  • 1/2 yellow onion
  • Salt and Pepper to taste
  • chopped fresh parsley to garnish

Equipment

  • Measuring cups and spoons
  • Knife and cutting board
  • Crockpot

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.
    3 cups butternut squash, 1 cup brown rice, 3 cups vegetable broth, 1/4 cup grated parmesan cheese, 1/2 yellow onion, 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.
  • Garnish with chopped parsley to serve.
    chopped fresh parsley

Notes

  • Add some cooked chicken or white beans to the risotto for added protein.
  • If you don’t have a crockpot, make this recipe on the stovetop. Just cook the rice according to package instructions, mix the other ingredients, and cook until heated.
  • Store leftovers in an airtight container and refrigerate. This risotto can be kept for up to 3 days in the fridge.
  • When reheating, add a splash of broth or water to help loosen up the rice.

Nutrition

Calories: 260kcal | Carbohydrates: 53g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 821mg | Potassium: 528mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11591IU | Vitamin C: 23mg | Calcium: 124mg | Iron: 2mg

Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.

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