If you have ever made risotto before, you know that it can be pretty labour intensive. Standing over a hot pan stirring away, carefully adding your liquid in intervals, can have you spending too much time away from your guests instead playing host and joining in the fun. Well thanks to the inspiration of a crock pot recipe and my good friend Mike (aka @omgchampagne), you no longer have to tediously stand by as your risotto cooks. This crock pot pumpkin risotto is a treat. It’s a creamy and rich even though it contains no dairy. And it’s so easy to make.
There are plenty of different types of risotto out there, but in the spirit of fall, this one uses pumpkin as the star of the dish. It gives a great hit of orange colour to the plate and is perfect for a main or side dish. Pumpkin is also very high in Vitamin A for added nutrition. While the cooking time is 2 1/2-3 1/2 hours (see important note in recipe), the prep work is virtually non-existent. Simply throw everything in the crock pot and let it do its magic!
If you want to get fancy, you can add some sauteed mushrooms and onions to the mixture before turning on the crock pot. Best to serve the risotto right away as the longer you let it sit around, the less al dente it will become. Garnish it with parsley, chives or fried sage – and Parmesan cheese if you like.