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
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…
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| Servings | 6people |
| Prep Time | 15minutes |
| Cook Time | 240minutes |
- 3 tablespoons Extra Virgin Olive Oil divided
- 1/2 Onion finely diced
- 1 clove Garlic minced
- 1 2/3 cups Arborio Rice
- 15 ounces Canned Pumpkin Puree not pumpkin pie filling
- 2 whole Fresh Sage Leaves minced
- 1 tablespoon Fresh Rosemary minced
- 32 ounces Chicken Broth store bought or homemade
- 1/2 cup Parmesan Cheese freshly grated
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Ingredients
Servings: people
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- 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.
jo moore says
January 11, 2013 at 3:38 PMcan’t wait to try pumpkin risotto. thx
Seahare says
November 21, 2013 at 7:57 AMDefinitely 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!
Emily says
January 19, 2014 at 3:09 PMI’m going to try this tomorrow… If using dried sage and rosemary, how much of each are recommended?
Lady Heidi says
January 25, 2014 at 11:11 AMThe general rule is typically three times the amount of fresh herbs as dry.
Jess says
December 15, 2015 at 5:36 PMLove 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!
Lady Heidi says
December 16, 2015 at 1:16 PMYou’re welcome Jess! So glad you enjoyed this recipe!
T White says
November 19, 2016 at 5:39 PMThe directions state 4 hours cook time however, it is definitely too long. Followed recipe to the letter and it was a sticky, gobby mess.
Lady Heidi says
November 21, 2016 at 9:58 AMYour slow cooker may cook hotter. I am sorry the recipe didn’t come out right for you T White.
Ben says
August 23, 2017 at 1:33 PMI a man going to top with bacon and maple syrup
Lady Heidi says
August 23, 2017 at 5:29 PMSounds tasty Ben! Everything is better with bacon!
Pam says
November 5, 2018 at 1:00 PMNeeded 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!!!!
Lady Heidi says
November 5, 2018 at 7:55 PMSounds great Pam!