Description

Indulge in the flavors of autumn with this creamy Slow Cooker Pumpkin Risotto that is simple to make and rich in taste. Perfect for any occasion, this dish features the warm spices of cinnamon and nutmeg, blended seamlessly with pumpkin and Parmesan.

Ingredients

Scale

1 pound pumpkin flesh (fresh or canned
pureed) preferably roasted for depth of flavor
1 cup Arborio rice short-grain rice for creaminess
1 quart vegetable broth warm
for cooking rice
1 small yellow onion finely chopped
2 cloves garlic cloves minced
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese plus extra for serving
to taste salt and black pepper

Instructions

In a slow cooker, combine the olive oil, chopped onion, and minced garlic. Sauté until softened.
Add the Arborio rice, pumpkin puree, ground cinnamon, ground nutmeg, salt, and pepper, stirring to combine well.
Pour in the warm vegetable broth and mix until evenly distributed.
Cover and set the slow cooker on low for about 30 minutes, stirring occasionally until the rice is creamy and tender.
Once cooked, stir in the grated Parmesan cheese and adjust seasoning to taste before serving. Enjoy!

Notes

For extra depth of flavor, try roasting your pumpkin beforehand. Feel free to adjust the spices according to your taste preferences.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Dinner, Main Course, Side Dish, Fall Recipes
Method: Slow Cooker
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 15 mg

Keywords: Pumpkin Risotto, Slow Cooker Recipes, Autumn Recipes, Vegetarian Entrees