Fall is officially here! And that means it is OK to cook yummy dishes with pumpkin again.
The weather up here in Wyoming is starting to crisp up and the leaves are starting to turn. But it not quite cold here so we did up some pork tenderloin on the grill and pumpkin and pork go together really well if you ask me. So made up this fabulous pumpkin risotto.
Here is the thing about risotto, it sounds super fancy (it must be the Italian name) but it really is quite easy to make. But cooking in the crock-pot makes it even easier.
When you cook risotto on the stove top you basically cook your rice with a little of your liquid until it is absorbed, then add more liquid a little at a time, cook, absorb, repeat, repeat, repeat until all your liquid is absorbed and you have a creamy rice dish.
But the beauty of cooking it in the crock-pot is literally, you toss all your ingredient in, cover and cook slow and low and end up with a yummy risotto that is just as tasty and creamy as one you baby-sat on the stove top.
I will definitely be doing some more risottos soon in the crock-pot. I have some ideas I want to try out…
Crock-Pot Pumpkin Risotto
3 Tablespoons Extra Virgin Olive Oil, Divided
1/2 Medium Onion, Finely diced
1 Clove Garlic, Finely diced
1 (15 Oz.) Can Pumpkin Puree (Not Pumpkin Pie Filling!)
2 Sage Leaves, Minced
2 Small Rosemary Branches, Leaves removed and minced
1 (32 Oz.) Carton Chicken Broth **
- In a small sautee pan, sautee the diced onion and garlic in 2 tablespoons of the olive oil until translucent and just slightly starting to turn golden.
- Set aside.
- Use the remaining tablespoon of olive oil to oil the inside of a small 3 quart crock-pot.
- Add sauteed onion mixture, canned pumpkin, arborio rice, herbs and chicken broth and stir to combine.
- Cover and cook on low for 4 hours, stirring once at the 2 hour mark.
- After cooking stir in the grated Parmesan cheese and enjoy!
** You could easily turn this in to a vegetarian side dish by replacing the chicken broth with a good quality vegetable broth.
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