Slow Cooker Pumpkin Risotto
This pumpkin risotto is made using a slow cooker, combining Arborio rice, pumpkin puree, and flavorful broth to create a creamy, tender dish. The final texture is rich and velvety, with grains of rice fully cooked and coated in a luscious sauce, garnished with herbs and cheese for a cozy presentation.
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Calories: 320kcal
Servings: 4
Equipment
- Slow Cooker
Ingredients
- 1 can (15 oz) pumpkin puree preferably unsweetened
- 1 1/2 cups Arborio rice short-grain rice for creaminess
- 4 cups vegetable broth warm, for cooking rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese grated, plus extra for serving
- 1 teaspoon fresh sage chopped, optional
- to taste Salt and pepper
Instructions
- Heat the olive oil in a skillet over medium heat and sauté the chopped onion until translucent and fragrant, about 5 minutes; transfer to the slow cooker.
- In the same skillet, briefly cook the minced garlic until just fragrant, about 30 seconds, then add it to the slow cooker with the onions.
- Add the pumpkin puree, Arborio rice, and vegetable broth to the slow cooker. Stir everything together until well combined.
- Set the slow cooker to low and cover. Let the risotto cook for about 2 hours, stirring once or twice to prevent sticking, until the rice is tender and creamy.
- Once cooked, uncover and stir in the grated Parmesan cheese and chopped sage, if using. Taste and season with salt and pepper as needed.
- Serve hot, garnished with extra Parmesan and a sprinkle of sage or freshly ground black pepper for added flavor.
Notes
You can customize the flavor by adding roasted pumpkin seeds or a drizzle of sage-infused oil. For extra creaminess, stir in a spoonful of mascarpone or cream before serving.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 700mg | Potassium: 250mg | Sugar: 8g | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg