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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Fall Crock-Pot Recipes / Crock-Pot Pumpkin Risotto

Crock-Pot Pumpkin Risotto

Written by: Crock-Pot Ladies 17 Comments

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Crock-Pot Pumpkin Risotto
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Crock-Pot Pumpkin Risotto
Crock-Pot Pumpkin Risotto

The perfect fall side dish, this Crock-Pot Pumpkin Risotto takes the guess work out of making a creamy risotto. This truly is a “fix it and forget it” recipe!

Crock-Pot Pumpkin Risotto

Slow Cooker Pumpkin Risotto

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…


Products Needed:

  • 3 Quart Slow Cooker
  • Saute Pan
  • Knife
  • Cutting Board
  • Measuring Cups
  • Cheese Grater

Crock-Pot Pumpkin Risotto

Special Diets

Gluten Free | High Fiber | Low Cholesterol | Low Sodium | Low Sugar | Vegetarian (Option)

This recipe for Crock-Pot Pumpkin Risotto is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes


Crock-Pot Pumpkin Risotto

More Great Slow Cooker Side Dishes:

  • Crock-Pot Funeral Potatoes
  • Slow Cooker Baked Potatoes
  • Crock-Pot Broccoli Cheese Casserole
  • Slow Cooker Baked Apples
  • Crock-Pot Creamy Ranch & Garlic Potatoes

Crock-Pot Pumpkin Risotto Recipe

Heidi Kennedy
Making pumpkin risotto in your slow cooker is a wonderful and easy way to have a delicious savory pumpkin side dish that pairs great with chicken, turkey, pork or beef. Sage, rosemary and Parmesan cheese add a great depth of flavor!
4.10 from 20 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Side Dishes
Cuisine Italian
Servings 6 Servings
Calories 455 kcal

Ingredients

  • 3 Tablespoons Extra Virgin Olive Oil (Divided)
  • ½ Medium Yellow Onion (Peeled And Finely Diced)
  • 1 Clove Garlic (Minced)
  • 1 â…” Cups Arborio Rice
  • 15 Ounces Canned Pumpkin Puree (Not Pumpkin Pie Filling)
  • 2 Whole Fresh Sage Leaves (Minced)
  • 1 Tablespoon Minced Fresh Rosemary
  • 32 Ounces Low-Sodium Chicken Broth (Store Bought Or Homemade Chicken Broth (See Note))
  • ½ Cup Grated Parmesan Cheese

Instructions

  • 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 slow cooker.
  • 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.
  • Turn slow cooker off and stir in the grated Parmesan cheese.
  • Enjoy!

Notes

** You could easily turn this in to a vegetarian side dish by replacing the chicken broth with a good quality vegetable broth.

Nutrition

Calories: 455kcal | Carbohydrates: 63g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 475mg | Potassium: 353mg | Fiber: 6g | Sugar: 3g | Vitamin A: 11200IU | Vitamin C: 8.3mg | Calcium: 360mg | Iron: 2.5mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Pumpkin Risotto
5.9K shares
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 3 Quart Crock-Pot Recipes, Crock-Pot Side Dish Recipes, Fall Crock-Pot Recipes, Thanksgiving Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: Arborio Rice, Broth, Cheese, Chicken Broth, Easy Crock-Pot Recipes, Extra Virgin Olive Oil, Fresh Rosemary, Fresh Sage, Garlic, Gluten Free, Gluten Free CP Recipes, High Fiber, High Fiber CP Recipes, Low Cholesterol, Low Cholesterol CP Recipes, Low Sodium, Low Sodium CP Recipes, Low Sugar, Low Sugar CP Recipes, Olive Oil, Onion, Parmesan, Parmesan Cheese, Pumpkin, Pumpkin Puree, Rice, Rosemary, Sage, Vegetarian, Vegetarian CP Recipes, WW, WW CP Recipe

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Comments

  1. jo moore says

    January 11, 2013 at 3:38 PM

    can’t wait to try pumpkin risotto. thx

    Reply
  2. Seahare says

    November 21, 2013 at 7:57 AM

    Definitely giving this a try as I recently discovered rice pudding made with Arborio rice and a crockpot. Made it three times in as many weeks supposedly to give to my cousin. I finally bought her a crockpot, pre-measured the ingredients and told her to toss everything in the crockpot three hours before she wanted the best rice pudding in the universe. I’ve been wanting to try risotto but just couldn’t see myself standing at the stove for thirty minutes. Love the crockpots!

    Reply
  3. Emily says

    January 19, 2014 at 3:09 PM

    I’m going to try this tomorrow… If using dried sage and rosemary, how much of each are recommended?

    Reply
    • Lady Heidi says

      January 25, 2014 at 11:11 AM

      The general rule is typically three times the amount of fresh herbs as dry.

      Reply
  4. Jess says

    December 15, 2015 at 5:36 PM

    Love love love this! Just brought it to our all staff meeting at work this week. I did not have risotto so I used whole grain brown rice instead, I also added nutmeg and salt. It’s been great even days later. Thanks for this recipe!

    Reply
    • Lady Heidi says

      December 16, 2015 at 1:16 PM

      You’re welcome Jess! So glad you enjoyed this recipe!

      Reply
  5. T White says

    November 19, 2016 at 5:39 PM

    The directions state 4 hours cook time however, it is definitely too long. Followed recipe to the letter and it was a sticky, gobby mess.

    Reply
    • Lady Heidi says

      November 21, 2016 at 9:58 AM

      Your slow cooker may cook hotter. I am sorry the recipe didn’t come out right for you T White.

      Reply
  6. Ben says

    August 23, 2017 at 1:33 PM

    I a man going to top with bacon and maple syrup

    Reply
    • Lady Heidi says

      August 23, 2017 at 5:29 PM

      Sounds tasty Ben! Everything is better with bacon!

      Reply
  7. Pam says

    November 5, 2018 at 1:00 PM

    Needed to find a main dish for vegans at Thanksgiving this year. Don’t have room in my oven for the baked risotto recipe I was going to use . Decided to combine the 2 recipes by adding 1 c corn and 1 can rinsed pinto beans to your recipe to have the best of both worlds. My other recipe called for diced pumpkin or winter squash . Now I’ll have the best of both worlds with the ease of a no fuss slow cooker!!!!

    Reply
    • Lady Heidi says

      November 5, 2018 at 7:55 PM

      Sounds great Pam!

      Reply
  8. Denise says

    December 10, 2019 at 10:33 AM

    Great recipe! Loved the texture and flavors and recommended herb choices! I would add that if your are uncertain that unlike risotto that pearl barley is an inexpensive substitute for Arborio rice. I used barley because it is what I had in my pantry and since I didn’t know if I would enjoy the recipe less of a commitment and cost! I thought CPL( crockpot ladies) knocked this one out of the park! Sorry Mac ( my Jack Russell /pug cross), none for you this time! Enjoy!

    Reply
    • Crock-Pot Ladies says

      December 12, 2019 at 8:23 AM

      I am so glad you enjoyed this recipe Denise! Using pearl barley is a great tip, thanks for sharing! And sorry Mac you didn’t get any pumpkin risotto!

      Reply

Trackbacks

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  2. Got Pumpkins, Try one of the Best Recipes Ever - Denverista says:
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