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!
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…
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
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
- 3 Tablespoons Extra Virgin Olive Oil (Divided)
- ½ Medium Yellow Onion (Peeled And Finely Diced)
- 1 Clove Garlic (Minced)
- 1 ⅔ 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
- 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.