Slow Cooker Risotto
Slow Cooker Risotto with Butternut Squash, Goat Cheese, and Brown Rice. This easy risotto recipe is as creamy as traditional risotto. NO stirring required!
Ingredients
8 servings
Instructions
- Lightly coat the bottom of a 5- or 6-quart slow cooker with cooking spray. In a large saucepan, warm the oil over medium-low heat. Add the shallots, salt, and pepper. Sauté until the shallot is soft and translucent but not brown, about 10 minutes. Add the wine and cook for 2 minutes.
- Transfer the shallot mixture to the slow cooker. Add the squash, 3 1/2 cups broth, and rice. Cook on high for 2 1/2 to 3 hours (or on low for 4 to 6 hours), until the rice is tender and creamy. Check the broth level towards the end of the cooking time to ensure the risotto doesn't dry out. If it seems too dry, stir in a bit more broth as needed.
- Stir, then taste and add additional salt and pepper as desired (I added a scant 1/2 teaspoon additional salt). Stir in the goat cheese and fresh sage. Serve immediately, topped with additional fresh sage as desired.
Nutrition per serving
Protein7g
Carbs26g
Fat7g
195kcal
7gProtein
26gCarbs
7gFat
💰 Cost Estimate
Total Ingredients
$3173.00
$3173.00
Per Serving
$397.00/serving
$397.00/serving
🏠 Savings
~$6346.00 vs buying!
~$6346.00 vs buying!
📋 Price Breakdown (91% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| extra-virgin olive oil | 2 tsp | $14.00 |
| shallots | 2 medium | $1995.00 |
| kosher salt | 0.5 tsp | $1.00 |
| ground black pepper | 0.25 tsp | $6.00 |
| dry white wine | 0.5 cup | $23.00 |
| butternut squash | 1 medium | $110.00 |
| Coarse sea salt | - | - |
| -4 cups vegetable broth | 1.5 | $47.00 |
| uncooked short grain brown rice | 0.5 cups | $10.00 |
| loosely crumbled goat cheese | 6 oz | $789.00 |
| chopped fresh sage leaves | 1 tbsp | $178.00 |
*Estimated market prices, may vary by region
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