Butternut and blue cheese risotto (slow cooker)

Risotto – in the slow cooker?

Yes, it can be done!

It works best in a tall rather than a wide slow cooker, and as it’s ready in just 2 hours it’s not really a meal you can put on in the morning and enjoy for dinner, but it definitely beats stirring a pan continuously for 40 minutes and it tastes almost authentic.

I like to make this in my Instant Pot because the whole thing can be made in there, no frying pan required, less washing up!

This recipe is posted on request, so I hope it lives up to expectations!

Butternut and blue cheese risotto (slow cooker)

  • Servings: 4
  • Difficulty: easy
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  • 1 tbsp olive oil
  • 150g leeks, halved lengthways, thinly sliced, rinsed
  • 2 garlic cloves, crushed
  • 150g arborio risotto rice
  • 1 tsp dried sage
  • 300ml dry white wine
  • 500ml vegetable stock
  • 450g butternut squash, deseeded and cut into 2cm cubes
  • 85g soft blue cheese, such as dolcelatte
  • Salt
  • Pepper
  • Toasted pumpkin seeds, to serve (optional)


  1. Heat the oil using the Instant Pot saute function set to medium (or in a frying pan over a medium heat if using a traditional slow cooker). Add the leeks and fry for 2 minutes. Add the garlic and fry for a further 1-2 minutes until the leeks are soft. Stir in the rice and sage.
  2. Add the wine and boil until it is almost all absorbed. Add the stock and season with salt and pepper. Bring to the boil. Stir in the pumpkin.
  3. Put on the lid and cook on the Instant Pot slow cooker function on Low (or transfer to the slow cooker, put on the lid, and set to Low). Cook for 1.5-2 hours until the pumpkin and rice are tender.
  4. When the pumpkin and rice are tender, add the blue cheese, stirring in until melted. Top with toasted pumpkin seeds and serve with a green salad.