My Butternut Squash Risotto in a Slow Cooker is the ultimate blend of rich, creamy texture and cozy fall flavors. This easy risotto recipe combines Arborio rice, tender butternut squash, fresh sage leaves, and Parmesan cheese to create a comforting, restaurant-quality dish—without the hassle of constant stirring. Perfect as a main dish or side dish, this creamy risotto is ideal for dinner parties, lazy weeknights, or anytime you're craving a warm, satisfying meal. Whether it’s your first time trying slow cooker risotto or you're a seasoned pro, this recipe is sure to be a hit with the whole family!
I’ve always had a love affair with risotto—it’s the ultimate creamy dish that feels both luxurious and comforting. While I adore the process of making traditional risotto, standing by the stove and stirring until the rice is perfectly al dente, I know that’s not always practical. That’s why I turn to this Butternut Squash Risotto in a Slow Cooker when I want all the creamy texture and rich flavor of classic risotto without the labor-intensive process. It’s my go-to for busy nights when I still want to enjoy a comforting, homemade meal that tastes like I’ve spent hours in the kitchen. Whether it’s for a cozy family dinner or a dinner party with friends, this recipe always delivers that irresistible, velvety goodness I love about risotto—just in a simpler way.
Looking for more? Try my Lemon Risotto, Tomato Risotto, Mushroom Risotto, Seafood Risotto, Barolo Risotto, and Spring Risotto. For more squash recipes try my Koginut Squash.
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🌟 Why You'll Love this Recipe
- Creamy Comfort with Seasonal Flavors: This slow cooker risotto combines Arborio rice, tender butternut squash, and sage leaves for a creamy dish bursting with fall-inspired flavors. It’s the ultimate comfort food that feels both cozy and elegant.
- Effortless to Make: Forget the constant stirring! The slow cooking process makes this risotto incredibly easy, with just minutes of prep. It’s a great way to enjoy creamy risotto on busy weeknights without spending all your time by the stove.
- Versatile for Any Occasion: Whether served as a main dish for a lazy summer dinner or as a side dish for a dinner party, this risotto is both comforting and impressive. Pair it with white wine and a pinch of Parmesan cheese for a meal that feels fancy but is oh-so-simple to make!
🥘 Ingredients
- Arborio Rice – The star of any risotto, Arborio rice is a short-grain rice that absorbs liquid beautifully while releasing its starch, creating the creamy texture risotto is famous for. Its ability to hold its shape makes it perfect for the slow cooking process.
- Butternut Squash – Tender, sweet, and earthy, butternut squash adds both flavor and vibrant color to this dish. Cutting it into small, ¼-inch cubes ensures it cooks evenly and melts into the risotto, enhancing its creamy consistency.
- Olive Oil – Used to sauté the onion and aromatics, olive oil adds richness and depth to the dish. Choose a high-quality extra-virgin olive oil for the best flavor.
- Yellow Onion – Chopped yellow onion forms the flavorful base of this creamy dish. As it sautés, it becomes soft and slightly sweet, balancing the savory notes of the herbs and broth.
- Garlic Cloves – Finely chopped garlic adds a robust, aromatic flavor that enhances every element of this slow cooker risotto. It’s briefly sautéed to mellow its bite and bring out its natural sweetness.
- Fresh Sage (or Rosemary) – Sage leaves lend an earthy, slightly peppery flavor that pairs perfectly with the sweetness of the squash and the creaminess of the risotto. If you prefer, rosemary adds a woodsy, aromatic twist.
- White Wine – A splash of dry white wine adds brightness and depth to the risotto, balancing the rich flavors. If you don’t have wine, vegetable broth is a great substitute.
- Vegetable Broth – The liquid base for this risotto, vegetable broth infuses the rice with savory, umami flavor as it cooks. Opt for a good-quality broth for the best results.
- Parmesan Cheese – Optional but highly recommended, grated Parmesan adds salty, nutty richness to the finished risotto. Stir it in at the end for a luxurious, creamy texture.
- Sage Leaves or Parsley (for Garnish) – A sprinkle of fresh sage leaves or parsley at the end adds a bright, herbal finish that complements the creamy risotto.
See recipe card for quantities.
🔪 Step by Step Instructions
Sauté the Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté 1 chopped yellow onion with ½ teaspoon salt and a few grinds of black pepper for 5 minutes, until softened.
Cook the Squash: Add 2 cups of cubed butternut squash and cook for 5 minutes, stirring occasionally. Stir in 2 finely chopped garlic cloves and 1 teaspoon minced fresh sage or rosemary, cooking for 1 minute until fragrant.
Combine Ingredients: Transfer the onion and squash mixture to the slow cooker. Add 1 cup Arborio rice, ½ cup dry white wine (or extra broth), and 4 cups vegetable broth. Stir to combine.
Cook the Risotto: Cover and cook on Low for 2–3 hours or High for 1.5–2 hours, stirring occasionally if possible.
Add the Cheese: Stir in ½ cup grated Parmesan cheese once the risotto is tender and creamy.
Serve and Garnish: Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley or sage leaves, and serve warm!
👩🏼🍳 Chef's Tips
- Toast the Arborio Rice First – For extra flavor, toast the Arborio rice in the skillet for 2–3 minutes after sautéing the onions and garlic. This step enhances the nutty aroma of the rice and helps it maintain its creamy texture during the slow cooking process.
- Cut the Squash Small – Be sure to dice the butternut squash into ¼-inch cubes. Smaller pieces cook faster and evenly in the slow cooker, blending perfectly into the creamy consistency of the risotto.
- Stir at Least Once – While slow cookers are meant to be hands-off, giving the risotto a good stir halfway through the cooking process ensures that the rice absorbs the broth evenly and prevents it from sticking to the sides of the pot.
📖 Substitutions & Variations
Different Squash or Veggies – If butternut squash isn’t available, you can substitute it with pumpkin puree, acorn squash, or even sweet potatoes for a similar sweet and creamy texture. For something a little different, try adding mushrooms or spinach for extra umami flavor and nutrients.
Cheese Options – While Parmesan cheese is the classic choice, you can use Pecorino Romano for a sharper flavor or goat cheese for a tangy, creamy twist. For a dairy-free option, nutritional yeast adds a nutty, cheesy flavor without the cheese.
Switch the Herbs – Fresh sage is traditional, but rosemary or thyme can also work beautifully. For a little more brightness, try fresh parsley or even a pinch of dried Italian seasoning. If using dried herbs, reduce the quantity to avoid overpowering the dish.
🍴 Serving Suggestions
Wine Pairing – A crisp Sauvignon Blanc or a dry white wine like Pinot Grigio enhances the creamy risotto and pairs beautifully with the earthy butternut squash and sage. For red wine lovers, a light Pinot Noir offers a balanced contrast without overpowering the dish.
Roasted Chicken or Turkey – Serve this risotto alongside roasted chicken or turkey for a complete and hearty meal. The creamy texture and savory flavors of the risotto complement the juicy, seasoned meat perfectly.
Fresh Salad – Pair the risotto with a light, citrusy arugula salad topped with shaved Parmesan for a refreshing contrast to its rich, creamy texture. A vinaigrette dressing adds a tangy brightness to the meal.
Garlic Bread – A side of warm garlic bread or crusty sourdough is a great way to soak up every last bit of this creamy dish. The crisp, buttery bread adds a satisfying crunch to the meal.
💭 Recipe FAQs
Yes, you can substitute brown rice for Arborio rice if you prefer whole grains or want to add extra fiber to the dish. However, keep in mind that brown rice has a firmer texture and requires a longer cooking time. Adjust the cooking time in your slow cooker by adding an extra 1–2 hours on Low or about 30–45 minutes on High. The result won’t have the same creamy texture as traditional risotto, but it will still be delicious and hearty!
🥣 Storage & Reheating
Storage: Store leftover butternut squash risotto in slow cooker in an airtight container in the refrigerator for up to 3 days. Let it cool completely before storing to maintain its creamy texture.
Freezing: Freezing is not recommended as the creamy texture of the risotto can become grainy after thawing.
Reheating: To reheat, add a splash of vegetable broth or water to restore the creamy consistency. Warm gently in a saucepan over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Butternut Squash Risotto in a Slow Cooker (Crockpot)
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Equipment
- Skillet
- slow cooker
- Wooden spoon
- Cutting board
- Chef's Knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion chopped
- ½ teaspoon sea salt plus more to taste
- black pepper Freshly ground, to taste
- 2 cups butternut squash cubed, ¼-inch cubes
- 2 garlic cloves finely chopped
- 1 teaspoon rosemary or sage, minced
- 1 cup Arborio rice uncooked
- ½ cup dry white wine or substitute with more broth
- 4 cups vegetable broth
- parsley optional, chopped or small sage leaves for garnish
- ½ cup grated pecorino optional or Parmesan cheese for serving
Instructions
- Sauté the base ingredients: Heat the olive oil in a skillet over medium heat. Add the onion, salt, and several grinds of black pepper, and sauté until softened, about 5 minutes.
- Add the squash and garlic: Stir in the butternut squash and cook for another 5 minutes until slightly tender. Add the garlic and rosemary (or sage) and cook until fragrant, about 1 minute.
- Transfer to the slow cooker: Transfer the sautéed mixture to the slow cooker. Add the Arborio rice, white wine (or additional broth), and vegetable broth. Stir to combine.
- Cook the risotto: Cover and cook on Low for 2–3 hours or High for 1.5–2 hours, stirring occasionally if possible. Check for doneness near the end of the cooking time; the rice should be tender and creamy.
- Incorporate the cheese: Once cooked, stir in the grated Parmesan or Pecorino cheese (if using) until fully melted and incorporated.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley or small sage leaves and serve warm.
Notes
For extra richness, drizzle with olive oil or melt in a small pat of butter before serving.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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