Creamy pumpkin risotto
April 23, 2015
- Prep: 15 mins
- Cook: 5 hrs
-
15 mins
5 hrs
5 hrs 15 mins
- Yields: 6
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
8 Reviews
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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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.