Gluten Free Crock Pot Pumpkin Risotto

Friday, October 25, 2013

This effortless crock pot pumpkin risotto is tender and full of autumnal flavor!
Crockpot Pumpkin Risotto from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler with leftovers

Crock Pot Pumpkin Risotto 

This crock pot pumpkin risotto combines two of my favorite things about Fall: pumpkins and my slow cooker! As soon as the weather gets chilly and the leaves start to change color, the crock pot takes prominent space on my counter top. I probably cook with it at least three times a week in the Fall and Winter. And at this time of year, every time I go to the grocery store, I come back with a pumpkin or squash. I just can't resist.

The day I made this, I wanted something comforting but easy to make. A rummage through my cupboards resulted in a forgotten bag of arborio rice and I was sold on the idea of an indulgent, comforting risotto. I wasn't sold on the idea of standing at my stove for 20 minutes, lovingly stirring the temperamental rice into subjection, however. I'd heard about making a risotto in the oven, but I think it gets too dry and crisp on top. The next best thing, of course, is the slow cooker!

I love how tender the rice is while still being just al dente. The grains swell almost to the size of orzo with the delicious liquid. I added in a bit of verjus with the white wine for added tang and I think it works really well with this dish. Especially if you spritz the risotto with a bit more verjus just before serving. It's mouthwatering.

A plate of the easiest and best slow cooker pumpkin risotto ever! From www.anyonita-nibbles.com

Ingredients:

For the risotto
1 tbsp butter
1 tbsp olive oil
1 tbsp sage
1 onion, diced
1 garlic clove, chopped
1 oz/28ml verjus
2 pints vegetable stock
3 oz/85ml dry white wine
280g/10oz arborio rice
400g/15oz roasted pumpkin puree
salt
pepper
nutmeg
Parmesan cheese


A delicious easy recipe for Crock Pot Pumpkin Risotto from www.anyonita-nibbles.com

Instructions:

Crock Pot Pumpkin Risotto
  1. If making the pumpkin puree, quarter a small pumpkin and drizzle olive oil and salt over the skin and flesh. Roast in  hot oven for 15 to 20 minute until tender. Once cooled, scoop out the flesh and mash to a puree consistency. Set aside.
  2. Heat the butter and oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring for about 3 minutes, until the onion is soft. 
  3. Add the rice and allow to toast for about a minute.
  4. Pour in the wine and verjus and cook until the liquid is absorbed, about three minutes.
  5. Transfer the rice, onions and garlic into the crock pot.
  6. Stir in the pumpkin puree, vegetable stock and salt.
  7. Cover and cook on high until the rice is tender, about an hour.
  8. Stir in the pepper, sage, nutmeg, cheese and a bit more butter, if needed. 
  9. Serve.
Close up of Slow Cooker Pumpkin Risotto from www.anyonita-nibbles.com
Gotta have pumpkin & squash?Try these yummy recipes:


 






6 comments:

  1. I'm completely obsessed with risotto.... and pumpkin. Somehow I've never thought to coming the two, even though I use other squash in my risotto pretty often. And making it in the crock pot is just brilliant! I'll definitely have to try this recipe and method soon!

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  2. I'm so curious to see how creamy this risotto gets without stirring. I love the idea of pumpkin. Pinned and on my "to do" list.

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  3. I LOVE risotto and Pumpkin! How would I make a pumpkin puree? Thank you :-)

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  4. Hi Andrea, making pumpkin puree is easy peasy! If making the pumpkin puree, quarter a small pumpkin and drizzle olive oil and salt over the skin and flesh. Roast in hot oven for 15 to 20 minute until tender. Once cooled, scoop out the flesh and mash to a puree consistency. Hope this helps!

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  5. I would love to make this. What is verjus?

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    Replies
    1. Hi TR, it's a juice made from unripe grapes or apples. You should be able to find it online or in specialist food shops, depending on your area. If it helps, it's also sometimes spelled: verjuice.

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