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
Equipment
- Measuring cups and spoons
- Knife and cutting board
- Crockpot
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
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