Creamy Slow Cooker Pumpkin Risotto

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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.


  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • 1/2 Medium Onion, Finely diced
  • 1 Clove Garlic, Finely diced
  • 1 2/3 Cup Arborio Rice
  • 1 1/2 c. pumpkin puree or 1 (15 Oz.) Can Pumpkin Puree (Not Pumpkin Pie Filling!)
  • ½ tsp. dry sage
  • 1 tsp. Dried Rosemary
  • 1 (32 Oz.) Carton Chicken Broth
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • 2 cups Roast Pumpkin cut into 1 inch cubes


  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.