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As the leaves begin to turn and the air becomes crisp, the comfort of a warm, hearty meal becomes increasingly appealing. Risotto, with its creamy texture and rich flavors, perfectly embodies the essence of autumn dining. This creamy autumn delight, featuring a medley of earthy mushrooms and sweet butternut squash, is a dish that warms the soul and brings a sense of home. What makes this recipe even more enticing is the use of a crockpot, allowing for a hands-off cooking experience that is perfect for busy families or gatherings with friends. Imagine coming home after a long day to the comforting aroma of risotto wafting through your home, ready to be enjoyed with loved ones.

Creamy Fall Crockpot Mushroom Risotto

Embrace the flavors of autumn with this creamy crockpot mushroom risotto. Bursting with the earthy richness of cremini mushrooms and the sweetness of butternut squash, this dish is the epitome of comfort food. The slow cooker method allows for a hands-free cooking experience, making it perfect for busy days. Just combine your ingredients, set your crockpot, and come home to a warm, inviting aroma. Ideal as a main course or a side dish, this risotto is sure to become a favorite staple in your fall meal rotation. Enjoy a cozy night in with this delightful recipe.
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth

1 cup dry white wine (such as Sauvignon Blanc)

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz cremini mushrooms, sliced

1 cup butternut squash, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ cup grated Parmesan cheese

1 cup heavy cream

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Base: In the crockpot, add the olive oil, diced onion, and minced garlic. Stir to coat the onions and garlic with the oil. Set the slow cooker to low.

    Add the Grains and Veggies: Add the Arborio rice to the crockpot, followed by the sliced mushrooms and diced butternut squash. Sprinkle in the dried thyme and rosemary, and season with salt and pepper.

      Combine Liquids: Pour the vegetable broth and dry white wine into the crockpot, ensuring all the rice and veggies are submerged in the liquid.

        Cook Low and Slow: Cover the crockpot and cook on low for about 4 hours. Stir the mixture halfway through if possible, although it’s not necessary.

          Stir in Cream and Cheese: Once cooking time is complete, add the heavy cream and grated Parmesan cheese to the crockpot. Stir well to combine all ingredients until creamy and heated through.

            Final Touches: Taste and adjust seasoning with more salt and pepper as desired. If your risotto is too thick, you can stir in a bit more vegetable broth or water to reach your desired consistency.

              Serve: Spoon the creamy mushroom risotto into bowls, garnishing with fresh parsley. Enjoy your delicious fall-inspired dish!

                Prep Time, Total Time, Servings: 15 minutes | 4 hours 15 minutes | 6 servings