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…
- Extra Virgin Olive Oil – You will need 3 tablespoons of olive oil divided. Some of the oil will be used to saute the onion and garlic and the other part will be used to oil the slow cooker so that your risotto wont stick.
- Yellow Onion – Peeled and finely diced.
- Garlic – I prefer to mince my own fresh garlic, however in a pinch for time you can use the pre-minced garlic found in most major grocery stores.
- Arborio Rice – You cannot make risotto without arborio rice which is a special kind of rice that turns creamy as it cooks.
- Pumpkin Puree – Use can use either canned or homemade pumpkin puree, but if you are using canned double check the label to make sure you are buying 100% pumpkin and not pumpkin pie filling because the later has added spices and sugar.
- Fresh Sage Leaves – Minced
- Fresh Rosemary – Minced
- Low-Sodium Chicken Broth – I prefer to use homemade chicken broth but canned chicken broth works well in this recipe too. AND if you would like to make this recipe vegetarian you can easily substitute vegetable broth.
- Parmesan Cheese – Freshly grated Parmesan cheese is the final touch added right after the risotto is cooked. YUM!
- In a small saute pan, saute 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.
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
|Side Dish Crock-Pot Recipes||Fall Slow Cooker Recipes|
|Pumpkin Slow Cooker Recipes||Winter Crock-Pot Recipes|
|Italian Crock-Pot Recipes||3 Quart Slow Cooker Recipes|