Creamy pumpkin risotto


April 23, 2015

Creamy pumpkin risotto 4 0 5 11
  • 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


17 Reviews

Tracey Davies

January 20, 2022

So…budget friendly and Y U M M O !

Tracey Davies

January 14, 2022

This is one of our faves 19yo daughter loves it. It’s quite a healthy one too!

Tracey Davies

October 3, 2021

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!

Tracey Davies

August 26, 2021

Filling and tasty. Recipe makes alot. Very budget friendly!


July 20, 2021

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.


July 7, 2021

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.

Tracey Davies

May 3, 2021

First time making risotto so I was happy with overall result and it made heaps !

Kylie Dennis

April 8, 2020

I found it pretty mushy also

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.

Emma Armitage

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.

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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