Crock Pot Butternut Squash Risotto

8 Sep

Butternut Squash Risotto

My life hasn’t been the same since I found Crock Pot Girl. I’m being serious. She has made it a million times easier to balance my two different worlds of work and after-work. When I am done with the work day, I usually go for a run or exercise in some fashion, so by the time I get home from all of that it’s usually about 7 or 7:30. Seeing as my husband and I are vegetarian/pescetarian and he’s on a low-sodium diet (doctor’s orders), there are no fast food options and we cook most all of our meals from scratch at home.

Now I know you’re thinking, what about the frozen dinners that they have in the organic section of the grocery store these days? Yeah, have you checked the sodium content on those puppies? Not a pretty sight.

So, where was I? Oh yeah, so here enters Crock Pot Girl who writes Get Crocked (love that name, by the way!). She has a vegetarian section that has amazing recipes that are super easy. I’ve started prepping the meals ahead of time and mixing all of the ingredients in my crock pot the night before. Then I turn on the crock pot before I leave for work and when I come home, voila! Everything is done. It’s like magic…for cooks.

The Butternut Squash Risotto has been one of my personal faves of hers, and I hope you enjoy it too. By the way, if anyone can tell me an easy way to cut up butternut squash, I would greatly appreciate it. That has to be one of the hardest vegetables to dice up. OK, let me get off my soap box and give you the recipe…


  • 4 T. extra virgin olive oil
  • 4 T. unsalted butter
  • 1 1/3 c. Vidalia onion, chopped
  • 2 1/2 c. risotto rice, such as superfino Arborio
  • 3 c. butternut squash, peeled, seeded and cut into 1-inch cubes
  • 6 c. unsalted vegetable broth
  • 2 T. fresh basil, chopped
  • 1/4 c. Pecorino Romano cheese, plus extra for sprinkling on top
  • salt and pepper, to taste


  1. In skillet, over medium heat, add oil and butter, and saute onions until tender, approximately 6-8 minutes.
  2. Pour rice on top of onions and, with a wooden spoon, coat grains with butter and oil mixture. Cook and occasionally stir for about 4 minutes.
  3. Transfer rice to stoneware. Add squash, cheese and broth and gently stir ingredients.
  4. Cover and cook on HIGH for 2-3 hours.
  5. When serving, top with basil and additional cheese if desired.
  6. Season to taste with salt and freshly cracked black pepper (or if you are like my husband, add Texas Pete Hot Sauce to it – he puts it on ev-ery-thing).

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