Slow Cooker Pumpkin Risotto
This pumpkin risotto is cooked effortlessly in a slow cooker, resulting in a creamy, velvety consistency with tender rice and rich pumpkin flavor. The dish develops a smooth texture with a hint of sweetness and warm spices, garnished with cheese at the end for added richness.
Equipment
- Slow Cooker
- Wooden spoon
Ingredients
- 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
- Heat olive oil in a skillet over medium heat and gently sauté chopped onions until they become translucent and fragrant, about 3-4 minutes. Stir in minced garlic, cook for another 30 seconds until fragrant.
- Add the cooked onions and garlic mixture to the slow cooker along with the pumpkin puree, spices, and a splash of broth. Stir to combine everything evenly.
- Pour in the Arborio rice and the remaining warm vegetable broth, stirring gently to distribute the rice evenly among the liquid.
- Cover the slow cooker and cook on low for about 2 hours, stirring once or twice during cooking. The rice should become tender and the mixture creamy, with the pumpkin fully incorporated.
- Open the lid and stir the risotto well. Test the rice for tenderness; add salt, pepper, and additional spices if desired. Stir in the grated Parmesan to enhance creaminess and flavor.
- Allow the risotto to rest uncovered for 5 minutes to thicken. Taste and adjust seasoning if needed. Serve warm, garnished with extra Parmesan and a sprinkle of nutmeg if desired.
Notes
For an extra touch, top with toasted pumpkin seeds or a drizzle of maple syrup before serving.