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
9 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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Katrina Benenowski
February 7, 2019
Was Yummy definitely doing this again. I replaced 500mls of chicken stock with 500mls of white wine and put the rest of 1.5lts chicken stock. Also added dried Italian herbs and garlic powder.