Begin by greasing your slow cooker with olive oil. Mix together Arborio rice and another drizzle of olive oil in the cooker.

Pour in vegetable broth, frozen butternut squash, chopped onion, chopped garlic, dried rubbed sage, and season with salt and pepper. Stir gently.

Cover the slow cooker and set it to cook on high for 2 to 3 hours, stirring occasionally.

Once the rice is creamy, add Gorgonzola cheese, Parmesan cheese, and butter. Stir until melted.

Let the risotto rest for about 5 minutes with the lid on before serving.