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Crockpot Rice & Squash Risotto Recipe

Looking for an easy Crockpot rice & squash risotto recipe? Learn how to make Crockpot rice & squash risotto using healthy ingredients.


Submitted by avesha

Makes 4 servings



a nice alternative to the risotto you have to baby-sit for an hour

Recipe Ingredients for Crockpot rice & squash risotto

3/4 cup brown rice
1 acorn squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups vegetable broth

Recipe Directions for Crockpot rice & squash risotto

  1. Sauté onion in non-stick skillet until brown and caramelized.

  2. Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)

  3. Garnish with a drizzle of balsamic vinegar before serving.

Categories

Side Dish

Nutrition Facts
Serving Size 429.4g
Amount Per Serving
Calories
231
Calories from Fat
23
% Daily Value*
Total Fat
2.5g
4%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
781mg
33%
Potassium
779mg
22%
Total Carbohydrates
44.1g
15%
Dietary Fiber
3.8g
15%
Sugars
1.9g
Protein
8.8g
Vitamin A 51% Vitamin C 24%
Calcium 7% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • Very high in manganese
  • High in niacin
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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