April 23, 2015
5 hrs 15 mins
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
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
April 8, 2020
I found it pretty mushy also
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.
July 26, 2018
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.
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 😞
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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