Slow Cooker Pumpkin Risotto
This pumpkin risotto is cooked entirely in a slow cooker, resulting in a creamy and tender dish with al dente rice infused with roasted pumpkin and savory herbs. The final appearance is a comforting, orange-hued risotto with a smooth, velvety texture that is both hearty and elegant.
Equipment
- Slow Cooker
- Wooden spoon
Ingredients
- 1 cup Arborio rice or other short-grain rice
- 1 cup fresh pumpkin puree preferably roasted pumpkin blended until smooth
- 3 cups vegetable broth warm, for even cooking
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon fresh sage chopped
- to taste salt and freshly ground black pepper
- ½ cup Parmesan cheese grated, optional for creaminess
Instructions
- Begin by watering the slow cooker and adding the vegetable broth, setting it to low to warm as you prepare the other ingredients.
- Heat olive oil in a skillet over medium heat, then add the minced garlic and chopped sage, cooking until fragrant and the garlic just begins to turn golden—about 1 minute.1 cup Arborio rice
- Pour the sautéed garlic and sage into the slow cooker, then add the arborio rice, stirring gently to coat each grain with the flavorful oil.1 cup Arborio rice
- Add the pumpkin puree to the slow cooker and stir until evenly distributed, giving the mixture a vibrant orange hue.1 cup Arborio rice
- Cover the slow cooker and cook on low for about 2 hours, opening once halfway through to gently stir the rice, ensuring it absorbs the broth evenly and remains tender but not mushy.
- Check the rice; it should be tender and creamy, with most liquid absorbed. If needed, simmer on high with the lid off for an additional 10–15 minutes to achieve the perfect consistency.
- Stir in grated Parmesan cheese for added richness and season with salt and freshly ground black pepper to taste.1 cup Arborio rice
- Give the risotto a final stir, adjusting the seasoning if needed, then serve hot, garnished with a little extra sage or cheese if desired.
Notes
For extra flavor, toast the rice in the skillet before adding it to the slow cooker. Use fresh pumpkin puree for the best flavor, or substitute with good-quality canned pumpkin if fresh is unavailable.