Crock-pot Recipes ~ Crock-Pot Ladies’ Pumpkin Risotto

I’ll be the first to admit I am ready for Fall.  We aren’t there yet, but once October is here, it will be pumpkin recipe central.  For our family, October, November, and December is all about time with family and chalked full of crafts, cooking, baking and sharing in general.  In keeping with that theme, I have asked my friends from around the  Web to share their favorite recipes.  Heidi is a busy Mom like myself she has many crock-pot recipes at Crock-Pot Ladies.
Crock-Pot Ladies’ Pumpkin Risotto

CROCKPOT PUMPKIN RISOTTO

Ingredients:
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • 1/2 Medium Onion, finely diced
  • 1 Clove Garlic, finely diced
  • 1 2/3 Cup Arborio Rice
  • 1 (15 Oz.) Can Pumpkin Puree (Not Pumpkin Pie Filling!)
  • 2 Sage Leaves, Minced
  • 2 Small Rosemary Branches, Leaves removed and minced
  • 1 (32 Oz.) Carton Chicken Broth **
  • 1/2 Cup Freshly Grated Parmesan Cheese
Instructions:
  1. In a small saute pan, saute the diced onion and garlic in 2 tablespoons of the olive oil until translucent and just slightly starting to turn golden.
  2. Set aside.
  3. Use the remaining tablespoon of olive oil to oil the inside of a small 3-quart crock-pot.
  4. Add sauteed onion mixture, canned pumpkin, arborio rice, herbs, and chicken broth and stir to combine.
  5. Cover and cook on low for 4 hours, stirring once at the 2-hour mark.
  6. After cooking stir in the grated Parmesan cheese and enjoy!
Thank you, Heidi, for sharing your Crock-Pot Pumpkin Risotto recipwith us.




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