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Slow Cooker Pumpkin Risotto Recipe

Savory Slow Cooker Pumpkin Risotto Recipe for Cozy Evenings

This Slow Cooker Pumpkin Risotto recipe is a comforting, creamy dish perfect for autumn dinners.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice The key to a creamy risotto texture; avoid substitutions.
  • 1 cup Canned Pumpkin Use pumpkin puree, not pumpkin pie filling.
  • 3 cloves Garlic Fresh minced garlic is recommended.
  • 1 cup White Wine Optional, can be omitted.
  • 2 tablespoons Olive Oil Adds richness and helps prevent sticking.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 4 cups Vegetable Broth Can substitute with chicken broth for non-vegetarian option.
  • ½ cup Parmesan Cheese Optional, stir in at the end for best results.
  • to taste Garnish (parsley, chives, or fried sage) Adds freshness and visual appeal.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. In your slow cooker, add the Arborio rice, canned pumpkin, minced garlic, and broth. Pour the vegetable broth in last without stirring to avoid clumping. Drizzle olive oil over the mixture, season with salt and pepper, and give a gentle stir to combine.
  2. Cover the slow cooker and set it to cook on high for 2 ½ to 3 ½ hours. Avoid lifting the lid during cooking.
  3. Once cooked, remove the lid and stir the risotto gently. If desired, stir in the Parmesan cheese for added creaminess.
  4. Spoon the risotto into bowls, garnishing with fresh parsley, chives, or crispy fried sage. Serve immediately.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

For best results, do not peek at the risotto while it's cooking, and consider sautéing garlic or onions beforehand for added flavor. Store leftovers in an airtight container for up to 3 days.

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