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

Crock-Pot Pumpkin Risotto

Written by: Crock-Pot Ladies 17 Comments

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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

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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…


Ingredients Needed:

  • 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!

Directions:

  1. 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.
  2. Use the remaining tablespoon of olive oil to oil the inside of a small 3 quart slow cooker.
  3. Add sauteed onion mixture, canned pumpkin, arborio rice, herbs and chicken broth and stir to combine.
  4. Cover and cook on LOW for 4 hours, stirring once at the 2 hour mark.
  5. Turn slow cooker off and stir in the grated Parmesan cheese.
  6. Enjoy!

Products Needed:

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

Crock-Pot Pumpkin Risotto

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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
Print Recipe
Crock-Pot Pumpkin Risotto Recipe
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!
Print Recipe
Crock-Pot Pumpkin Risotto Recipe
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!
Rating
Votes: 18
Rating: 4.06
You:
Rate this recipe!
Servings 6Servings
Prep Time 15Minutes
Cook Time 4Hours On LOW
Ingredients
  • 3 Tablespoons Extra Virgin Olive Oil Divided
  • 1/2 Medium Yellow Onion Peeled And 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 Minced Fresh Rosemary
  • 32 Ounces Low-Sodium Chicken Broth Store Bought Or Homemade Chicken Broth (See Note)
  • 1/2 Cup Grated Parmesan Cheese
Servings: Servings
Ingredients
  • 3 Tablespoons Extra Virgin Olive Oil Divided
  • 1/2 Medium Yellow Onion Peeled And 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 Minced Fresh Rosemary
  • 32 Ounces Low-Sodium Chicken Broth Store Bought Or Homemade Chicken Broth (See Note)
  • 1/2 Cup Grated Parmesan Cheese
Servings: Servings
Rating
Votes: 18
Rating: 4.06
You:
Rate this recipe!
Servings 6Servings
Prep Time 15Minutes
Cook Time 4Hours On LOW
Instructions
  1. 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.
  2. Use the remaining tablespoon of olive oil to oil the inside of a small 3 quart slow cooker.
  3. Add sauteed onion mixture, canned pumpkin, arborio rice, herbs and chicken broth and stir to combine.
  4. Cover and cook on LOW for 4 hours, stirring once at the 2 hour mark.
  5. Turn slow cooker off and stir in the grated Parmesan cheese.
  6. Enjoy!
Recipe Notes

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

Nutrition Information
Calories: 455kcal, Total Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 12mg, Sodium: 475mg, Potassium: 353mg, Carbohydrates: 63g, Dietary Fiber: 6g, Sugars: 3g, Protein: 19g, Vitamin A: 224%, Vitamin C: 10%, Calcium: 36%, Iron: 14%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Special Diets
Gluten Free | High Fiber | Low Cholesterol | Low Sodium | Low Sugar | Vegetarian (Option)
Weight Watchers
9 SmartPoints (FreeStyle Plan) – Click here for MORE Weight Watchers Recipes

Recipe Collections:

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

Crock-Pot Pumpkin Risotto

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Filed Under: Fall Recipes, Side Dishes, Thanksgiving Recipes, Winter Recipes Tagged With: 10 Ingredients Or Less, Arborio Rice, Broth, Cheese, Chicken Broth, Easy Crock-Pot Recipes, Extra Virgin Olive Oil, Fresh Rosemary, Fresh Sage, Garlic, Gluten Free, High Fiber, Low Cholesterol, Low Sodium, Low Sugar, Olive Oil, Onion, Parmesan, Parmesan Cheese, Pumpkin, Pumpkin Puree, Rice, Rosemary, Sage, Vegetarian, WW

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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

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