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 (change as needed): 5 -6
- 1 can of Pumpkin (398 ml) or pumpkin puree Not pumpkin pie filling!
- 1 ¼ cup Arborio Rice
- 4 Garlic Cloves, minced
- ¼ cup White Wine
- ¼ cup Olive Oil
- pinch Salt & Pepper
- 3 ½ cups Vegetable Broth (or chicken broth)
- ⅓ cup Parmesan Cheese, grated (optional)
- garnish: chopped parsley, chives or fried sage
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 ½ to 3 ½ 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.
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.
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