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Slow-Cooker Pumpkin Risotto
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4.54 from 13 votes

Slow-Cooker Pumpkin Risotto

With very little effort on your part, you can enjoy a healthy home-cooked meal that tastes like you slaved away in the kitchen for hours.
Prep Time8 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 38 minutes
Course: Entree
Cuisine: American
Keyword: pumpkin, pumpkin risotto, slow cooker
Servings: 4 servings
Author: Andrew

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons dried sage
  • 1 tablespoon crushed garlic
  • ½ cup chopped onion
  • 1-1/2 cups Arborio rice
  • 4 cups vegetable broth or water
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups roasted pumpkin see note

Instructions

  • In a medium-sized pot, cook the olive oil, sage, garlic, and onion over medium heat, until the onion softens, about 4-5 minutes.
  • Stir in the Arborio rice, and cook for an additional 2-3 minutes. Transfer the rice to a lightly greased slow cooker, and stir in the vegetable broth, salt, and pepper.
  • Cover the slow cooker pot, and cook on high for 1.5 hours, until the rice is tender. Stir in the roasted pumpkin (or puree, if using), and taste. Add salt and pepper, if necessary, and enjoy!

Notes

To make the roasted pumpkin, cut a sugar pumpkin in half, and scoop out the seeds with a spoon. Drizzle the pumpkin halves with 1 tablespoon olive oil, and sprinkle with salt, pepper, and 1 teaspoon dried sage. Roast at 350° for 80-90 minutes, or until fork-tender. Once roasted, remove the pumpkin from the oven, and let cool. Once cooled, remove the outer skin, and use a fork to cut the roasted pumpkin into chunks.

Nutrition

Calories: 190kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5440IU | Vitamin C: 7.3mg | Calcium: 20mg | Iron: 1.6mg