Pumpkin Risotto in a Slow Cooker
Risotto • World
Description
Pumpkin Risotto in a Slow Cooker
Ingredients
- Onion 1 head
- Sage 2 teaspoons
- Butter 3 tablespoons
- Arborio rice ¾ cup
- Chicken Broth 6 cups
- Dry White Wine ½ cup
- Salt 1 teaspoon
- Black peppercorns 5 pieces
- Pumpkin 20 oz
- Grated Parmesan cheese 5 oz
Step-by-Step Guide
Step 1
In a small saucepan, heat the butter over medium heat. Sauté the onion and sage for about 2 minutes. Then stir in the rice. Sauté, stirring, for another 2 minutes.
Step 2
Next, pour the chicken broth and wine over the rice, add salt and pepper, and bring to a boil.
Step 3
Once the rice boils, transfer all the contents of the pot to the slow cooker and add the pumpkin.
Step 4
Stir the mixture to evenly distribute the ingredients.
Step 5
Cook on high for 2 hours. Before serving, stir in the Parmesan cheese.
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