Slow Cooker Pumpkin Risotto – The Petite Cook™

Slow cooker pumpkin risotto – Creamy, delicious, and simple to make! This easy Italian comfort food is perfect for autumn nights at home.

There’s nothing better than a warm bowl of slow cooker pumpkin risotto on a cold autumn night.

It’s creamy, rich, and full of sweet pumpkin flavor, the kind of meal that makes the whole house smell amazing.

And the best part? You don’t need to stand by the stove stirring for ages, the slow cooker does all the work for you!

It’s one of my favorite easy fall dinners to make when I want something cosy and comforting for the family.

Lately, I’ve been enjoying quiet evenings at home, wearing my soft pyjamas, lighting a candle, and letting my slow cooker bubble away while dinner cooks itself.

This post is sponsored by Very.co.uk – All opinions are my own.

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That’s what this pumpkin risotto is all about too, comfort in a bowl!

It’s easy, delicious, and full of Italian flavour, and the slow cooker makes it completely stress-free.

With the new Morphy Richards slow cooker, I can sauté the shallots and rice right in the pot thanks to the sear function, then add my pumpkin, stock, and wine, and just let it work its magic.

Two hours later, I’ve got the most luxurious risotto, ready to serve with a sprinkle of Parmigiano and fresh herbs.

So as the nights get colder, put on your favourite pyjamas, grab a blanket, make yourself a cup of tea and let your slow cooker do the magic.

Dinner will be ready before you know it!

Ingredients you’ll need

Here’s what you’ll need to make this easy pumpkin risotto in your slow cooker:

• Pumpkin: Choose a dense and mildly sweet variety such as Musquée de Provence (also known as Fairytale pumpkin) or a creamy, nutty Delica pumpkin. The classic sugar pumpkin works great too.
• Rice: The best choice is Carnaroli rice, is the secret to that silky, creamy texture and it’s harder to overcook. You can also use Vialone Nano, Arborio, or the chefs’ favorite Acquerello rice.
• Wine: Use a good-quality dry white wine or just skip it and add an extra ladle of chicken stock instead.
• Stock: For a delicate taste, go with vegetable broth. For a richer flavor, use chicken or beef stock. If you’re using a store-bought option, choose one that’s low in sodium.
• Butter: A key ingredient for the final risotto step, it adds that luxurious creaminess risotto is famous for.
• Parmesan cheese: I love 24-month aged Parmigiano Reggiano, but Grana Padano also works wonderfully.
• Shallots: You can substitute with a finely chopped golden onion if that’s what you have.
• Fresh herbs: Finish the dish with a sprinkle of fresh parsley or sage for an aromatic touch that ties all the flavors together.

How to make slow cooker pumpkin risotto

This Italian slow cooker pumpkin risotto recipe comes together easily with minimum efforts!

Follow these easy 4 steps, and in no time you’ll be sitting down to enjoy a delicious homemade Italian meal.

Keep scrolling to the end of the post for the full printable recipe!

STEP 1. Sauté the chopped onion and pumpkin in a little olive oil for about 5 minutes, until slightly softened.

Cooking tip: If your slow cooker has the sear option (like the one I am using), you don’t need to use an extra skillet.

STEP 2. Add the rice and stir for a minute, then pour in the white wine and cook until it’s mostly absorbed.

STEP 3. Transfer everything to the slow cooker, pour in the warm stock, season lightly, and stir well. Cover and cook on HIGH for 2 hours, stirring halfway through.

STEP 4. When the rice is tender and creamy, stir in butter and Parmesan. Add a sprinkle of fresh herbs, adjust the seasoning, and serve.

Storage tips

Leftover pumpkin risotto can be stored in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of broth or water and warm it gently on the stove or in the microwave, stirring often to restore its creamy texture.

You can also freeze it for up to 2 months, though the texture will be slightly less creamy once defrosted, but still delicious for a quick, cozy lunch!

Did you try this recipe?

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Recipe