Description
A creamy and flavorful Crockpot Pumpkin Risotto that is perfect for cozy family dinners or festive gatherings.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt, to taste
- Pepper, to taste
Instructions
- In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Transfer the sautéed onion and garlic to the crockpot. Add Arborio rice, pumpkin puree, vegetable broth, chopped sage, salt, and pepper. Stir well to combine.
- Cover the crockpot and cook on low for about 4-5 hours or on high for 2-3 hours. Stir occasionally if possible.
- Once cooked and the rice is tender, stir in the remaining tablespoon of butter and grated Parmesan cheese until creamy. Adjust seasoning with additional salt and pepper if needed.
Notes
- For a vegan option, replace Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- If gluten-free, ensure your vegetable broth is certified gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or on the stove with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Crockpot, Pumpkin, Risotto, Slow Cooker, Vegetarian