Creamy CrockPot Pumpkin Risotto

This is a guest post from Beth at Tasty Yummies. See her bio below and make sure to visit her fabulous website. We at TBP think Beth is quite incredible!! We know you’ll agree after trying her pumpkin risotto.

I am sure some of you get sick of all the pumpkin recipes this time of year, but for me, I simply cannot get enough of them. I want pumpkin everything! Though as much fun as the sweet recipes are to make and share, I still prefer savory over sweet, every single time. So, I wanted to come up with a fun, easy and comforting savory pumpkin recipe to share with you guys.

This easy-to-make crock-pot pumpkin risotto makes standing over the stove, slaving over each ladle of broth for a traditional risotto, seem pretty silly. I love risotto and it is always worth the time, but usually with all of the attention it deserves, by the time it is ready to serve, I have very little interest in actually sitting down and enjoying a hot meal. Plus, to be totally honest, I always love a good reason to pull out the crock-pot. It is, after all, the closest I will ever come to my own personal chef.

This risotto is creamy, rich and comforting without any dairy at all. It’s quite unbelievable that this is not only gluten-free, but it is also vegan. The roast pumpkin and the pumpkin puree and not only provide a beautiful rich autumn-inspired hue to the dish, but a delicious hearty flavor. If you aren’t vegan and/or dairy-free this would also be quite delicious with a good chicken stock and some Parmigiano-Reggiano at the end, though I can say with confidence neither are needed or missed.

What is your favorite way to enjoy pumpkin?

Creamy Crock-Pot Pumpkin Risotto – Gluten-free + Vegan
serves 6-8

3 tablespoons olive oil
2 cloves garlic, minced
1 leek, cleaned, halved the long way then thinly sliced (white and light green parts only)
1 small onion, diced
1 red bell pepper, diced
3/4 cup dry white wine
2 cups uncooked Arborio rice
1 teaspoon sea salt
5 cups low-sodium vegetable broth
1 tablespoon fresh thyme, split in half.
1 cup pumpkin puree, canned or fresh (here’s how to make fresh)
1-2 tablespoons olive oil
1 small pie pumpkin, seeded, peeled, and cut into 1-inch cubes
salt and pepper

Optional – 1/2 to 2/3 cup freshly grated Parmesan cheese — preferably Parmigiano-Reggiano

Heat the olive oil in a medium sauté pan over medium-high heat and sauté the leeks, onions and red bell pepper until they have softened up a bit, about 3-5 minutes. Add the garlic and cook another minute or two, then add all of the veggies to the crock-pot. Next pout the wine into the pan that the veggies were cooked in and scrape up any leftover bits in the pan, then add in the rice, stir around and cook until all of the wine has been absorbed. Add the rice to the slow cooker along with the broth, salt and half of the fresh thyme. Cover and cook on HIGH for about 1 1/2 to 2 hours or until all the liquid is absorbed.

While the risotto is cooking roast the pumpkin. Preheat the oven to 425ºF. Toss the pumpkin cubes with olive oil and a little salt, and roast for 30-40 minutes until lightly browned and tender. Stirring after 15 minutes. Remove from the oven and set aside.

Just before serving, stir in the pumpkin puree, roasted pumpkin and the remaining thyme. If you are adding cheese, add it now. Stir it all together, cover and let sit for another 3-5 minutes, then serve.

Hi! I am Beth, the lady behind the blog Tasty Yummies. I am a yoga-obsessed graphic designer, illustrator and printmaker living in Western New York with my hubby and business partner, Mark, our mini bull terrier, Seri and two cats Indie and Jpeg. I have been gluten-free for nearly 8 years after finding I had an intolerance. In addition to a fully gluten-free diet, over 2 years ago I decided to make a huge lifestyle change and cut out all processed and packaged foods and quickly lost 30lbs and recently in the last year, I also cut out dairy. I consider myself to be a “conscientious omnivore”, though I eat a mostly vegan diet. I love cooking and I love sharing my food with the people I love.

You can find me on Twitter  and Facebook.

21 Responses to Creamy CrockPot Pumpkin Risotto

  • Oh this looks so comforting! I have so much pumpkin in my freezer!

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  • Becky says:

    This looks really good! Thanks for posting another pumpkin recipe :)

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    Beth @ Tasty Yummies Reply:

    @Becky, Thanks Becky!

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  • Sick of pumpkin? I was busting it out in August! Lol I have always been intimidated by risotto and honestly just not a big fan because it always seems so heavy but you have totally changed my mind! I am going to try this but I wanted to ask do you have to use that type of rice. I know it’s traditionally used but I have lots of brown and forbidden (oh that would look so Halloween!) do you think it would work?

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    Beth @ Tasty Yummies Reply:

    @Heather’s Creative Concoctions, You can definitely use any rice you would like and it would work and still be good, but you won’t get exactly that same creamy texture without the arborio. The arborio rice makes a risotto what is it :)

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  • Heather says:

    Wow, that looks so good! And I happen to have some pumpkin puree on hand. I do not, however, have a small pumpkin. I think I may cube some butternut squash as a substitute and see how that goes. Thanks for the recipe!

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    Beth @ Tasty Yummies Reply:

    @Heather, That would also work perfectly. I hope you enjoy this if you make it.

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  • Alisa says:

    Delicious idea Amy! We just got a little crockpot that I hope will get some mileage this winter!

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    Beth @ Tasty Yummies Reply:

    @Alisa, thanks! I just love my crock pot so much, so many things you can make in it. I am sure you will enjoy yours this summer!

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  • Thanks Danielle! Get that pumpkin out, defrost it and make this risotto, you wont be sorry ;)

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  • Annie says:

    Risotto in a crock pot = genius. My plan was for a beet risotto for tomorrow nights dinner but I might have to try this instead.

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  • Aerie Nandi says:

    That was a time consuming disaster. The most inedible piece of mush I have made to date.

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    Amy Green Reply:

    @Aerie Nandi, Cooking in CrockPots isn’t always as straightforward as I’d like to be. I have 5 (yes, I know….too many!) CrockPots and they all cook a little differently. Some run hotter than others and will cook the same recipe in less time. Others have a hot spot that makes them terrible for baking. I have learned to adjust my cooking times based on the CrockPot I’m using.

    Grains are always a little trickier. For example, a week ago or so I made some overnight steel cut oats and the recipe said to cook them for 7 to 9 hours on low. My gut said, “Oh, that’s too long!” but I did it anyway. I got mush. I imagine it was just as inedible as yours. So, I revamped the recipe a bit using less water and cooked the oats for 3 1/2 hours and they were perfect.

    People think that since food is made in a CrockPot it can take a good bit of overcooking but that’s not the case with all foods and especially not the case with grains. Hope that helps!

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    Eris Reply:

    @Amy Green, risotto is supposed to be mush, there must have been something you missed because, even though I haven’t made it yet, I make risotto a lot and this recipe looks spot on…amazing! Don’t forget Parmesan or salt for seasoning..Parmesan makes risotto!

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    Beth @ Tasty Yummies Reply:

    @Eris, Gosh I miss parmesan and I was REALLY missing it when I made this. Since removing dairy from my diet, I rarely dream about it, but I definitely was with this one :) Thanks for the comment!

    Beth @ Tasty Yummies Reply:

    @Amy Green, Thanks so much for the in depth explanation on crock pots and cooking grains. I definitely wouldn’t have been able to go as in depth about it all, so I super appreciate it :) At the end of the day, whenever I use my crock pot no matter what I am making, I still check it often enough after it has cooked quite a while, just to make sure not to overcook it. Ya never know.

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    Beth @ Tasty Yummies Reply:

    @Aerie Nandi, Wow I am so sorry you didn’t like this. My risotto had the proper amount of mush for a risotto, but the grains themselves maintained an element of the “el dente” that a risotto is known for! Amy made some very valid points so I am not going to go any further into it, but I have had several people tell me that they have already made this recipe and love it. Not every recipe is for everyone and I know that. Have a wonderful day!

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  • Peg says:

    What is your Thanksgiving menu? Since going vegetarian, we haven’t come up with a satisfactory one. Would the risotto work?

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  • I’m going to make this for a fun Halloweeny dinner tonight and we’re going to serve it in the pumpkin. Hopefully. Thanks for your recipe!

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  • Sienna says:

    I made this for Halloween and everyone loved it! It was delicious. I made a couple alterations though: I didn’t add the pumpkin puree to the risotto because my family isn’t very fond of the flavor. I did, however, cook the pie pumpkin… I kept that out too. I let people serve themselves with risotto and then add as much pumpkin as they wanted. To my surprise, everyone loved the pumpkin!
    I served it with spinach greens with braised carrot and green beans and pine nuts, as well as a dark sweet whole grain bread. I made bubbly apple cider by putting the juice in a bowl with dry ice. Thanks so much for the recipe!

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  • Jenn says:

    I bought cubed butternut squash (now that the pumpkin season is a little over- oops!) but am not sure how much to use since I couldn’t just buy a “small pie pumpkin” and cube it myself. Can I get a recommendation on about how many cups cubed a small pumpkin yields? Thanks!

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