Creamy pumpkin risotto

Submitted by Faith Bennett

Creamy pumpkin risotto

No ratings yet
Serving: 6
Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins

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.
Tried this recipe?Let us know how it was!

17 thoughts on “Creamy pumpkin risotto”

  1. Disappointed. The rice had turned to mush after 4 hours. Lovely flavour and aroma, just not a risotto texture. More like baby food unfortunately.

  2. 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!

  3. Samantha Cooper

    Cooked creamy pumpkin risotto for my daughters dinner to freeze. Abit to mushy but perfect for bub 😊 she enjoyed the spoonfull i gave her 😀

  4. 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.

  5. Katrina Benenowski

    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.

  6. 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.

  7. 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.

  8. 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!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top