(Slow Cooker) Roasted Pumpkin Risotto
Ingredients
Instructions
- In a medium-sized pot, cook the olive oil, sage, garlic and onion over medium heat, until the onion softens, about 45 minutes.
- Stir in the Arborio rice, and cook for an additional 23 minutes.
- Transfer the rice to a lightly greased slow cooker, and stir in the vegetable broth, salt and pepper.
- Cover the slow cooker pot, and cook on high for 1.5 hours, until the rice is tender.
- Stir in the roasted pumpkin (or puree, if using), and taste.
- Add salt and pepper, if necessary, and enjoy!
- Note: To make the roasted pumpkin, cut a sugar pumpkin in half, and scoop out the seeds with a spoon.
- Drizzle the pumpkin halves with 1 tablespoon olive oil, and sprinkle with salt, pepper, and 1 teaspoon dried sage.
- Roast at 350 degrees F for 8090 minutes, or until fork-tender.
- Once roasted, remove the pumpkin from the oven, and let cool.
- Once cooled, remove the outer skin, and use a fork to cut the roasted pumpkin into chunks.
Nutrition & Diet Analysis (per serving)
475
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).