Slow Cooker Pumpkin Risotto
This pumpkin risotto is made by simmering arborio rice and pureed pumpkin in a slow cooker, resulting in a creamy, tender dish with a vibrant orange hue. The cooking process allows the flavors to meld gradually, producing a smooth, hearty final texture with bursts of earthy sweetness and aromatic spices.
Equipment
- Slow cooker
- Wooden spoon
Ingredients
- 1 cup arborio rice rinsed
- 2 cups pumpkin puree preferably unsweetened
- 4 cups vegetable broth hot, for best results
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 0.5 teaspoon ground nutmeg optional, for warmth
- 0.5 cup parmesan cheese grated, plus extra for serving
- to taste salt
- to taste black pepper
Instructions
- Heat the olive oil in a skillet over medium heat and sauté the chopped onion until translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.1 cup arborio rice
- Transfer the sautéed onion and garlic to the slow cooker. Add the rinsed arborio rice, pumpkin puree, and hot vegetable broth.1 cup arborio rice
- Sprinkle in the ground nutmeg, and season with salt and black pepper to taste. Stir everything together briefly to combine all ingredients evenly.1 cup arborio rice
- Cover the slow cooker and cook on low for about 2 hours, stirring once halfway through. The rice should become tender and the mixture creamy and thickened.
- Once the cooking time is up, open the lid and stir the risotto gently to redistribute the creaminess. Fold in the grated parmesan cheese and adjust seasoning if needed.1 cup arborio rice
- Divide the risotto into bowls, garnish with extra parmesan if desired, and serve hot. The dish should look thick, creamy, and vibrant orange with a rich, velvety texture.
Notes
Stir halfway to ensure even cooking. Adjust seasoning and cheese for flavor preference. For a bit of spice, add a pinch of red pepper flakes before serving.