Gluten Free Crock Pot Pumpkin Risotto

This effortless crock pot pumpkin risotto is tender and full of autumnal flavor!

Feeds 2 adults; 1 toddler with leftovers

Crock Pot Pumpkin Risotto 

This crock pot pumpkin risotto combines two of my favorite things about Fall: pumpkins and my slow cooker! As soon as the weather gets chilly and the leaves start to change color, the crock pot takes prominent space on my counter top. I probably cook with it at least three times a week in the Fall and Winter. And at this time of year, every time I go to the grocery store, I come back with a pumpkin or squash. I just can't resist.

The day I made this, I wanted something comforting but easy to make. A rummage through my cupboards resulted in a forgotten bag of arborio rice and I was sold on the idea of an indulgent, comforting risotto. I wasn't sold on the idea of standing at my stove for 20 minutes, lovingly stirring the temperamental rice into subjection, however. I'd heard about making a risotto in the oven, but I think it gets too dry and crisp on top. The next best thing, of course, is the slow cooker!

I love how tender the rice is while still being just al dente. The grains swell almost to the size of orzo with the delicious liquid. I added in a bit of verjus with the white wine for added tang and I think it works really well with this dish. Especially if you spritz the risotto with a bit more verjus just before serving. It's mouthwatering.

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Ingredients:

For the risotto
1 tbsp butter
1 tbsp olive oil
1 tbsp sage
1 onion, diced
1 garlic clove, chopped
1 oz/28ml verjus
2 pints vegetable stock
3 oz/85ml dry white wine
280g/10oz arborio rice
400g/15oz roasted pumpkin puree
salt
pepper
nutmeg
Parmesan cheese

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Instructions:

Crock Pot Pumpkin Risotto

1. If making the pumpkin puree, quarter a small pumpkin and drizzle olive oil and salt over the skin and flesh. Roast in  hot oven for 15 to 20 minute until tender. Once cooled, scoop out the flesh and mash to a puree consistency. Set aside.
2. Heat the butter and oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring for about 3 minutes, until the onion is soft. 
3. Add the rice and allow to toast for about a minute.
4. Pour in the wine and verjus and cook until the liquid is absorbed, about three minutes.
5. Transfer the rice, onions and garlic into the crock pot.
6. Stir in the pumpkin puree, vegetable stock and salt.
7. Cover and cook on high until the rice is tender, about an hour.
8. Stir in the pepper, sage, nutmeg, cheese and a bit more butter, if needed. 
9. Serve.

Gotta have pumpkin & squash?Try these yummy recipes:

Butternut Squash & Beef Risotto with Toasted Pecans

 

Halloween Sticky Toffee Cupcakes with Pumpkin Buttercream

Crockpot Pumpkin Pie Pudding