Butternut Squash & Sweet Potato Slow Cooker Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.4
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.9 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.3 g

View full nutritional breakdown of Butternut Squash & Sweet Potato Slow Cooker Risotto calories by ingredient


Introduction

Roast squash and potatoes. Saute shallots, jalapeno, and garlic in 1 tbsp olive oil 5 minutes. Add arborio rice and cook another 3 minutes. Add to slow cooker, the pour 3 cups vegetable broth in. Cook on high 1.5 hours. Add roasted veggies, stir, and serve. Roast squash and potatoes. Saute shallots, jalapeno, and garlic in 1 tbsp olive oil 5 minutes. Add arborio rice and cook another 3 minutes. Add to slow cooker, the pour 3 cups vegetable broth in. Cook on high 1.5 hours. Add roasted veggies, stir, and serve.
Number of Servings: 6

Ingredients

    1 cup Arborio Rice
    3 cups organic vegetable broth
    2 cups butternut squash, cubed
    1 sweet potato, cubed
    1 shallot, sliced
    i jalapeno pepper, chopped
    2 cloves garlic
    2 tbsp extra virgin olive oil
    1 1/2 tsp ground sage
    salt and pepper to taste

Directions



Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KAYBABE71.