Slow Cooker Pumpkin Risotto Recipe

Tailor To Your Taste
- If you want to get fancy, you can add some sauteed mushrooms and onions to the mixture before turning on the crock pot.
- Garnish the risotto with parsley, chives or fried sage
- Add Parmesan cheese, stirring it directly into the risotto when complete or sprinkled on top.
Other risotto recipes you might like


More pumpkin recipes
- pumpkin scone recipe (rustic-style)
- roast pumpkin salad with couscous
- pumpkin risotto recipe (instant pot)
- slow cooker pumpkin risotto recipe
- how to roast raw pumpkin seeds
Slow Cooker Pumpkin Risotto Recipe
In the spirit of Fall, we're making slow cooker pumpkin risotto. Rich, creamy and dairy free (unless you add Parmesan). And best of all, so easy to make.
Servings: 5 -6
Ingredients
- 1 can of Pumpkin (398 ml) or pumpkin puree Not pumpkin pie filling!
- 1 1/4 cup Arborio Rice
- 4 Garlic Cloves, minced
- 1/4 cup White Wine
- 1/4 cup Olive Oil
- pinch Salt & Pepper
- 3 1/2 cups Vegetable Broth (or chicken broth)
- 1/3 cup Parmesan Cheese, grated (optional)
- garnish: chopped parsley, chives or fried sage
Instructions
- PREP: Put all ingredients (except Parmesan cheese) into slower cooker and give it a stir (put in the vegetable broth last without stirring it).
- COOK RISOTTO: Put the slow cooker on the high setting and let it cook for 2 1/2 to 3 1/2 hours. (Note 1)
- FINISH: When finished, stir in your Parmesan cheese if using and serve right away. The longer it sits around, the less al dente it will become.
Recipe Notes
Slow Cooker Times: We've tried this recipe with different slow cookers and the times varied from 2 to 4 hours (the longer time included a couple of peaks under the lid). As with all slow cookers, every time you lift the lid, you add 30 minutes or more of cooking time). So don't peak!
Nutrition values are estimates and don't include the optional Parmesan cheese and garnishes.
Nutrition
Calories: 296kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 660mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!
How long should you cook it if you double the recipe?
Hi Nicole, The timing will largely depend on your slow cooker – temperatures can be different and size makes a difference as well. I would check the risotto after the time in the recipe, then add a bit of time, and keep checking every 10 minutes or so. Sorry I can’t be more specific. Good luck. I hope it works out.
Could you put pieces of uncooked pumpkin in this recipe instead of canned or pureed and cook for longer?
Hi Kate, I haven’t tried it with fresh pumpkin, but I think you should be fine with it if you dice it small e.g. 1/4 inch. Cooking time should be about the same this way. Hope that helps.
Good morning. How many servings for a main dish would this make? Want to make it for a 2 night meal for my husband, myself and 2 little ones. Not sure if I should double the recipe or not. Going to make it in a few hours. Thanks!