Creamy pumpkin risotto


April 23, 2015

Creamy pumpkin risotto 4 0 5 3
  • Prep: 15 mins
  • Cook: 5 hrs
  • 15 mins

    5 hrs

    5 hrs 15 mins

  • Yields: 6


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


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


7 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 😀


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!


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.


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


February 5, 2017

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


December 27, 2016

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

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