Creamy pumpkin risotto

  

April 23, 2015

Creamy pumpkin risotto 4 0 5 4
  • Prep: 15 mins
  • Cook: 5 hrs
  • 15 mins

    5 hrs

    5 hrs 15 mins

  • Yields: 6

Ingredients

1 onion, diced

400g Pumpkin, cut into cubes

1 zucchini, grated

6 rashes bacon, diced

2 cups arborio rice

2 liters of chicken stock

2 tbs marg/butter

Grated Parmesan cheese

1/2 cup cream

Pine nuts

Directions

1Add onion, pumpkin, zucchini, bacon, rice, & stock, to slow cooker, cook on low for 5-6 hours.

2Stir through cream, pine nuts, butter/marg & Parmesan cheese, let sit for a few minutes, before serving.

Submitted by Faith Bennett

00:00

8 Reviews

Emma Armitage

July 26, 2018

Delicious.
I would suggest a shorter cooking time – largely dependant on your slow cooker. I only cooked it for 3 hours and it was done.
Flavour was spot on
Served with some cracked pepper.

Samantha Cooper

March 8, 2018

Cooked creamy pumpkin risotto for my daughters dinner to freeze. Abit to mushy but perfect for bub 😊 she enjoyed the spoonfull i gave her 😀

Andrea

March 14, 2017

I was disappointed too. I wish i has read the comments before i started! It was disgusting, sadly. The texture was not at all like risotto. I wouldn’t make it again!

Marlene

February 13, 2017

Disappointed. The rice had turned to mush after 4 hours. Lovely flavour and aroma, just not a risotto texture. More like baby food unfortunately.

Jane

February 11, 2017

Oh dear very rice pudding like 😞

Annette Loader

February 7, 2017

I tried this and a friend said it tasted like creamed rice with pumpkin

Lanie

February 5, 2017

So delicious. We didn’t use the pine nuts and added a little bit more cream. Perfect.

Keryn

December 27, 2016

I added sliced mushrooms and left out the pine nuts. Very tasty!

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