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Slow Cooker Pumpkin Risotto

This pumpkin risotto is prepared using a slow cooker, allowing the rice to cook gently and absorb flavors over time. Made with pumpkin puree, Arborio rice, and warm spices, it develops a creamy texture and vibrant orange color, resulting in a velvety dish with a tender bite.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup Arborio rice short-grain rice ideal for risotto
  • 1 cup Pumpkin puree unsweetened and plain
  • 1 cup Vegetable broth warm for easier absorption
  • 1/2 teaspoon Ground cinnamon adds warmth and spice
  • 1/4 teaspoon Nutmeg freshly grated or ground
  • 2 cloves Garlic minced
  • 1 small Onion finely chopped
  • 2 tablespoons Olive oil
  • 1/4 cup Grated Parmesan cheese optional for serving
  • to taste Salt and pepper

Equipment

  • Slow cooker
  • Wooden spoon

Method
 

  1. Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
  2. Add the sautéed onion and garlic mixture to the slow cooker, along with the Arborio rice, pumpkin puree, ground cinnamon, and nutmeg. Stir well to combine all ingredients evenly.
  3. Pour in the warm vegetable broth and stir again. Cover the slow cooker with the lid.
  4. Set the slow cooker to low and cook for about 3 hours, stirring once or twice during cooking to prevent sticking and to promote even moisture absorption.
  5. Check the risotto; it should be creamy and the rice tender but not mushy. If needed, add a splash more broth and cook a little longer.
  6. Stir in the grated Parmesan cheese, if using, and season with salt and pepper to taste. Mix until the cheese melts and the risotto is smooth.
  7. Serve the pumpkin risotto hot, garnished with extra Parmesan or fresh herbs if desired. Enjoy the creamy, aromatic dish that’s perfect for a cozy evening.