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Slow Cooker Pumpkin Risotto

This slow cooker pumpkin risotto combines arborio rice simmered gently with pumpkin puree, broth, and aromatic herbs, resulting in a creamy and tender dish. The final texture is velvety and slightly al dente, with a warm orange hue and a fragrant, comforting aroma.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup arborio rice short-grain rice for creamy texture
  • 2 cups chicken or vegetable broth kept warm for easier absorption
  • 1/2 cup pumpkin puree can use canned or roasted pumpkin
  • 1 teaspoon dried sage adds seasonal flavor
  • 1/2 cup Parmesan cheese freshly grated, for richness
  • 2 tablespoons unsalted butter for creaminess
  • 2 cloves garlic minced
  • Salt and pepper to taste

Equipment

  • Slow Cooker
  • Wooden spoon

Method
 

  1. Sprinkle the arborio rice into the slow cooker and pour in the warm broth, stirring briefly to combine. Add the pumpkin puree, minced garlic, dried sage, salt, and pepper, then stir well until evenly mixed.
  2. Cover with the lid and cook on low for about 2 hours, or until the rice is tender and has absorbed most of the liquid, stirring once midway through to prevent sticking. You’ll notice the mixture becoming creamy and slightly thickened.
  3. Open the lid and stir in the butter and grated Parmesan cheese, allowing them to melt into the hot risotto. This step creates a velvety, glossy texture that is rich and smooth.
  4. Adjust seasoning with salt and pepper as needed, tasting to achieve the perfect balance of savory and pumpkin flavor. The risotto should still be slightly al dente with a creamy consistency.
  5. Spoon the fragrant, pumpkin-colored risotto into bowls, garnishing with additional Parmesan or herbs if desired. Serve immediately while warm and enjoy the comforting flavors with a cozy crust or crustless for a smooth finish.

Notes

For a slightly more textured dish, fold in toasted pepitas or a drizzle of maple syrup before serving. Leftovers reheat well and can be thinned with a splash of broth if needed.