Submitted by Faith Bennett
Creamy pumpkin risotto
Serving: 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
Instructions
- Add onion, pumpkin, zucchini, bacon, rice, & stock, to slow cooker, cook on low for 5-6 hours.
- Stir through cream, pine nuts, butter/marg & Parmesan cheese, let sit for a few minutes, before serving.
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I added sliced mushrooms and left out the pine nuts. Very tasty!
So delicious. We didn’t use the pine nuts and added a little bit more cream. Perfect.
I tried this and a friend said it tasted like creamed rice with pumpkin
Oh dear very rice pudding like ?
Disappointed. The rice had turned to mush after 4 hours. Lovely flavour and aroma, just not a risotto texture. More like baby food unfortunately.
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!
Cooked creamy pumpkin risotto for my daughters dinner to freeze. Abit to mushy but perfect for bub ? she enjoyed the spoonfull i gave her ?
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.
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.
I found it pretty mushy also
First time making risotto so I was happy with overall result and it made heaps !
Hmmm… not a fan – won’t make again. I think the cook time is too long (I cooked for about 4 hours). Was very mushy texture.
I’m glad I didn’t cook for full time. I did fry the bacon with onion to build the flavour. I also used 500ml less stock.
In at 3:15pm -5:45pm. Honestly could of stopped at 5:20pm when I checked because it absorbed the liquid while I was stirring everything through.
I also roasted the pumpkin and stirred through at the end with the pine nuts that I toasted in the pan and a good handful of baby spinach.
Will try again with a little less time to try to keep the risotto firmer because it did go mushy.
Filling and tasty. Recipe makes alot. Very budget friendly!
Cooked for 6hr low. Didnt have pine nuts so used pepitas added 200ml cream.
My daughter loves this dish. Its also very easy, filling and makes very large quantity!
This is one of our faves 19yo daughter loves it. It’s quite a healthy one too!
So…budget friendly and Y U M M O !
My daughter loves this one! Special request made this one again today. Makes heaps of risotto. I didn’t have any chicken stock so used beef this time. Still tastes delicious.