As the temps drop, we absolutely love cranking our slow cookers up! Honestly though, is there a better feeling than cooking on a chilly autumn day with the windows open, the scent of slow-cooking risotto wafting through the kitchen with some Sunday beats filling the house? We didn’t think so!
For relaxed Sunday afternoons (or busy weeknights) this super easy and healthy crockpot dinner is just the ticket. While this risotto isn’t quite a dump dinner, it’s pretty darn close! It takes about 15 minutes to prep and less than three hours to cook if you set your slow cooker to high (it takes about 4 to 6 hours on low). Not to mention, you can always add in some extra ingredients (like spinach or spicy turkey sausage) to make leftovers for a few days.
Inspired by Erin over at Well Plated, we took this meatless meal into our own hands. Mixing our fave-for-fall butternut squash with Italian classics like basil and parmesan. We hope you enjoy it as much as we do!
Prep Time: 15 minutes
Cook Time: 2 ½ to 6 hours, depending on cook temp
Servings: About 8 cups
2 tsp olive oil
2 medium shallots
1 medium butternut squash (peeled, seeded and cubed)
4 cups vegetable broth
1 ½ cup parmesan cheese (use a rennet-free cheese for vegetarians)
1 ½ cups short grain brown rice
4 large basil leaves
Salt and pepper to taste
1. Coat the inside of your slow cooker with cooking spray
2. Warm olive oil in a large saucepan over medium heat
3. Add shallots into the saucepan and sauté until translucent, add salt and pepper to taste
4. Pour shallot mixture into the slow cooker and add cubed squash, 4 cups of vegetable broth and rice
5. Cook on high for 2 ½ to 3 hours, or on low for 4 to 6 hours, stirring occasionally. (Hint: if the risotto is looking dry towards the end, stir in additional vegetable broth.)
6. Stir in parmesan and basil and add additional salt and pepper to taste if desired.