Crock-pot Ladies’ ~ Crock-Pot 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 and crafts with us because I’m…

Here is the first of many.  This Crock-Pot Pumpkin Risotto recipe is from Heidi via the Crock-Pot Ladies..

Thank you Heidi…


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!




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Anjanette Young

Wife, Mom, Brand Ambassador and Social Media Consultant. at Hi everybody, it's me... Anjanette Young aka. MommaYoung blogging recipes, crafts and cooking. Yep we have six kiddos one boy age 15, and five girls ages 17, 9, 5, 3, and 2. I have so much fun creating recipes, crafting and learning activities for my little ones.

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