5 from 1 vote

Slow Cooker Pumpkin Risotto

Slow cooker pumpkin risotto - Creamy, delicious, and simple to make! This easy Italian comfort food is perfect for autumn nights at home.

Prep Time10

Slow cooker2

Total Time2 10

Course: Main

Cuisine: Italian

Serving: 4

Calories: 569kcal

Author: Andrea Soranidis

Ingredients

2 tablespoon extra-virgin olive oil
500 g pumpkin, peeled and cut into small cubes
2 shallots, finely minced
320 g Carnaroli rice, or Arborio, Vialone Nano
60 ml white wine
1 l vegetable stock, or chicken stock
3 tablespoon butter
80 g Parmigiano Reggiano cheese, finely grated
2 tablespoon fresh parsley, finely chopped
Sea salt & black pepper, to taste

Instructions

Heat a large skillet with the extra-virgin olive oil, add the pumpkin and shallots and sauté, stirring often for 5 minutes, adding a splash of stock to soften the vegetables.
Add the rice and toast it for 1-2 minutes, until translucent. Add the wine, and continue to stir until it has evaporated.
Transfer the rice and pumpkin into the slow cooker, pour the stock in, season lightly with sea salt and black pepper to taste and cover with the lid.
Cook the slow cooker risotto on the HIGH setting for 2 hours, stirring halfway through. You’ll know it’s ready when the rice is tender but still has a slight bite, and the texture is creamy.
Once ready, add cold butter and parmesan cheese and stir well to bring all the ingredients together. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.