This butternut squash risotto recipe is a savory, good-for-you dinner that’s loaded with veggies and bits of sausage, all cooked together in the slow cooker. This dinner practically prepares itself and everyone will clamor for seconds.
This butternut squash and risotto recipe is one of my favorite crockpot meals. It’s so simple to throw together but it doesn’t taste like it! A few of my other go-to dinners in the slow cooker include enchilada soup, chicken taco bowls and honey chicken.
Have you ever made risotto? If you haven’t, you are in for a real treat. Risotto refers to an Italian method of cooking rice in broth until it’s super creamy and flavorful.
The only issue with risotto is that it typically takes anywhere from 30 minutes to a few hours of methodical, watchful cooking. I’m not in the season of life for that right now, so I was thrilled to find out you could easily make slow cooker risotto.
It’s just as flavorful as its stove top counterpart, but way less stressful. And, of course, it’s basically hands-off since it cooks in the crockpot.
Benefits of butternut squash
Because I (sadly) can’t just live off creamy rice, this version has a healthy dose of sweet butternut squash added to it. Butternut squash risotto is one of the best flavor combinations I’ve tried.
Butternut squash also happens to be very low in calories but has a ton of health benefits with high levels of crucial nutrients such as:
- Vitamin A
- Magnesium
- Vitamin C
- Potassium
- Fiber
Tips for making this slow cooker risotto
This dish is simple enough to make, but it’s always nice to have a few tips on hand in my opinion. I’ve made this recipe dozens of times and definitely have some insider’s tricks to share:
- Chop your butternut squash – you want them to be about 1-inch pieces so that they cook evenly.
- Use mild Italian sausage – to give this dish the best combination of flavors that aren’t too overpowering, I recommend mild Italian sausage. You’ll need to brown it in a pan before adding to the crockpot, otherwise, it will not cook properly.
- Add salt when using regular white wine. This slow cooker risotto recipe can be prepared with white cooking wine or regular white table wine. If you opt for regular wine, you’ll need to add salt to taste to the recipe at the end.
- Serve with parmesan. It tastes best to me with a couple of teaspoons of cheese added after plating.
More sausage recipes:
- Sausage Tortellini Soup
- Zuppa Toscana
- Easy Lasagna Soup
- Creamy Rigatoni
- Baked Spaghetti
- Kielbasa Puffs
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Slow Cooker Risotto
Ingredients
- 3 cups butternut squash , chopped into 1-inch pieces
- 1 pound mild Italian sausage
- 3 Tablespoons water
- 3 Tablespoons butter
- 1 medium onion , chopped
- ½ cup dry white wine , I used cooking wine*
- 2 cups arborio rice (14 ounces)
- 4 ½ cups chicken broth
- 2 teaspoons salt
- 2 Tablespoons butter
- ¾ cup Parmesan cheese
- 3-4 cups baby spinach
- salt and pepper
For serving: More parmesan if desired
Instructions
- Place chopped butternut squash into a 6 or 7 quart slow cooker. Cover and turn to high.
- In a large skillet, crumble and brown the sausage with 3 Tablespoons of water over medium-high heat until browned, about 10 minutes.
- Meanwhile, chop the onion. Remove the sausage to the slow cooker and cover.
- Melt 3 tablespoons of butter in the pan over medium heat (keep any drippings). When the butter is hot, add the onion and saute until translucent, about 5 minutes.
- Add the wine and continue to cook over medium heat until the liquid is reduced by half, about 3-5 minutes.
- Add the risotto and cook for another 2 minutes, until most of the wine has absorbed.
- Add the chicken broth 2 teaspoons of salt, and stir until it is warm.
- Pour the mixture into the slow cooker and stir it all together. Cover and let cook on high for 30 minutes. Stir the pot, then cover for another 30 minutes. Stir again and check to see if the risotto is tender. If not, cook for another 15-20 minutes.
- When the risotto is tender, turn off the slow cooker and add 2 Tablespoons butter, 3/4 cup Parmesan, and 3-4 cups spinach. Stir together and let sit until the spinach wilts. Season with more salt and pepper to taste, and serve with fresh parmesan.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Originally written by Karen from The Food Charlatan for I Heart Naptime.
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
entire family loved and made for great left overs too! super yum! Made this recipe 3 times now and excited to make it again!
Ah, I’m so glad to hear! Thanks for the review :D
Hey! Can I make this ahead and just leave on warm for an hour or two in the crockpot or will that destroy it?
It should be fine for 30 minutes-1 hour, but any longer than that I would worry it would get too soggy.
My husband and I LOVE this recipe! Especially how easy it is.
I’m so glad to hear you love this recipe! Thanks for leaving a comment and review Ally. :)
This is delicious! We love hot Italian sausage, so used it rather than the mild, and I really think it made the dish! The rice took almost two hours longer to cook than the recipe said, but I had started early enough that we were fine.
I’m so glad you enjoyed it! Thank you for your comment!
This was absolutely delicious!
I’m glad to hear you enjoyed it!
We love winter squash and this recipe is an amazing way to enjoy the flavors!
I was so excited to be able to make risotto in my slow cooker! It turned out awesome and we all loved it!
Can you use frozen butternut squash?
That should be fine! :)
We LOVE this recipe! I’ve also found that I need to cook it a bit longer, but it’s well worth it! The only change I’ve made is that I like to use kale instead of spinach because it holds up a little better, but both ways are delicious. Thanks!
I’m so glad you love this recipe! Thanks for your suggestions. :)
Made my husband say, “this is one of the best things you’ve ever made.” It truly blew us away and came together pretty easily! I skipped the addition of the extra butter and parm and the end (just sprinkled parm on top) and subbed in broccoli. Love!
I have made this several times and it is terrific! Very flavorful and easy to make. I have to cook it for about 15 – 20 minutes longer than instructions.
I’m so glad you enjoyed this recipe! Thanks for your comment Marian. :)
“Place chopped butternut squash into a 6 or 7 quart slow cooker. Cover and turn to high.”
Hi. I love your recipes and would like to try this one. I’m now it’s sure I understand the statement. Do you need to add water as well or we cooking the pieces dry. Apologies if the question is a silly one.
Hi Annette! Not a silly question at all! Since you will be adding the rest of the ingredients about 20 minutes after adding the butternut squash, it will be fine without water. :) You are welcome to spray the slow cooker with cooking spray if you are nervous about it sticking to the edges.
2 cups dry rice, correct? Looks delicious and I can’t wait to make it!
Correct! :)
How much risotto do you use? It isn’t in the ingredient list.
2 cups arborio rice :)
After the wine is absorbed, you say “add the risotto.” Does that simply mean “add the rice?”
Yes! :)
This risotto looks amazing! I’ll definitely be trying it soon!
Paige