Slow Cooker Butternut Squash Brown Rice Risotto

A healthy risotto recipe that doesn't require any stirring! With butternut squash, parmesan cheese, and fresh sage, it's the perfect fall dish.

Course Dinner, Side Dish

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings cups

Calories 255kcal

Cost $10 total

Prepare the squash by slicing off the ends, peeling it, slicing it in half, and scooping out the seeds. Then slice it into cubes. You can also save time by purchasing pre-cubed butternut squash, available at most stores. Prepare the shallots by peeling, trimming, and then dicing them.
Combine the shallots, butternut squash, dry short grain brown rice, and vegetable broth in a crockpot. Cover and cook for 4 hours on high. You can also cook for 6 to 7 hours on low, or until the rice is tender and the consistency is creamy.
Stir in the parmesan, sage, and salt and pepper to taste. Serve warm and enjoy!

This recipe will not work with long grain rice. You need short grain rice for it to cook correctly and get the right consistency.
Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave on high for 2-3 minutes.
You can freeze this risotto too. Reheat in a saucepan over low-medium heat and add a splash of broth/water as needed to prevent scorching.