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!
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.