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

Once October is here, Holiday Season is officially in motion for the Young Household.  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 she has many crock-pot recipes at Crock-Pot Ladies.

Thank you Heidi for sharing your Crock-Pot Pumpkin Risotto recipe with us.


Crock-Pot Pumpkin Risotto

Rating: 51

Crock-Pot Pumpkin Risotto

** You could easily turn this into a vegetarian side dish by replacing the chicken broth with a good quality vegetable broth.

Find this recipe and others like it via the Crock-Pot Ladies


  • 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


  1. In a small sautee pan, sautee 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!

Momma’s Pick:

Oval Connectable Crock Pot System

It connects, comes in 3 sizes, great price

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