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Slow Cooker Butternut Squash Risotto
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Slow Cooker Butternut Squash Risotto

This risotto is made with delicious and healthy ingredients that both kids and adults will enjoy.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Side Dish
Cuisine: Italian
Keyword: Diabetic-Friendly, Gluten-Free, Kid-Friendly, Slow Cooker, Vegetarian
Servings: 8 people
Calories: 177kcal
Author: Chef Nichole


  • 1 1/4 cups arborio risotto rice
  • 2 tablespoons olive oil
  • 3 1/2 cups vegetable broth
  • 2 cups butternut squash cut into small cubes
  • 1 yellow onion small, diced small
  • 2 garlic cloves minced
  • 1 teaspoon dried rubbed sage
  • 1/4 cup parmesan cheese non-fat, grated


  • Place all ingredients, except the butternut squash and parmesan, in the slow cooker. Cook on high for 2 to 3 hours or on low for 4 to 5 hours. Add butternut squash the last hour and continue cooking just until the liquid is absorbed and rice is tender. Stir in the cheese and serve.


Serving: 0.5cup | Calories: 177kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 69mg | Fiber: 2g | Sugar: 1g |
SmartPoints (Freestyle): 5