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Creamy Slow Cooker Pumpkin Risotto

Pumpkins, pumpkin, pumpkin recipe, pumpkin recipes, pumpkin risotto recipe, slow cooker pumpkin recipes

Try this pumpkin recipe for a new autumn side with great flavors. It will enhance any fall meal with a very comforting and filling dish.

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Ingredients

Instructions

  1. In a sauté pan, sauté the diced onion in 2 tablespoons of the olive oil until almost translucent. Add garlic and sauté for 1 minute longer.
  2. Use the remaining tablespoon of olive oil to oil the inside of a crock-pot.
  3. In the crock pot, gently combine the sautéed vegetables with the Arborio Rice. Be sure the rice is coated with olive oil.
  4. Add pureed pumpkin, herbs and chicken broth and stir to combine.
  5. Cover and cook on low for 4 hours, stir once at the 2 hour mark.
  6. After 4 hour cooking is completed, stir in the grated Parmesan cheese and roasted pumpkin chunks (For info on roasting pumpkin see directions below). Stir it all together, cover and let sit for another 5 – 10 minutes, then serve and enjoy.
  7. Instructions for Roasting a Pumpkin –
  8. Pre-heat oven to 400°F.
  9. Quarter, seed, and peel the pumpkin.
  10. Cut into chunky 1″ cubes.
  11. Place pumpkin into a large & sturdy roasting tray.
  12. Add the olive oil, salt, pepper & cumin – mix well, making sure that all the pumpkin pieces are coated in olive oil.
  13. Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
  14. Serve in chunks or puree in food processor. If liquid is needed, use chicken stock.