Description
Indulge in the creamy, comforting flavors of this easy, slow cooker pumpkin risotto, enriched with warm spices and Parmesan. Perfect for cozy autumn nights, this dish is foolproof and delicious.
Ingredients
Scale
- 1 pound pumpkin flesh (fresh or canned
- pureed) preferably roasted for depth of flavor
- 1 cup Arborio rice short-grain rice for creaminess
- 1 quart vegetable broth warm
- for cooking rice
- 1 small yellow onion finely chopped
- 2 cloves garlic cloves minced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese plus extra for serving
- to taste salt and black pepper
Instructions
- In a slow cooker, combine the pumpkin puree, Arborio rice, warm vegetable broth, chopped onion, minced garlic, olive oil, cinnamon, nutmeg, salt, and black pepper.
- Stir well to combine all ingredients evenly.
- Cover and cook on low for about 30 minutes, stirring occasionally until the rice is tender and creamy.
- Once cooked, stir in the grated Parmesan cheese, adjusting seasoning if necessary.
- Serve warm, garnished with additional Parmesan cheese if desired.
Notes
For extra depth of flavor, roast the pumpkin before pureeing. Adjust the spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Course, Side Dish, Fall Recipes
- Method: Slow Cooker
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: pumpkin risotto, slow cooker recipes, fall recipes, comfort food, easy risotto