Slow Cooker Pumpkin Risotto With Fresh Sage And Parm Recipe

a fresh pumpkin filled with pumpkin risotto and fresh sage on a wooden table with a wooden spoon

Looking for a different side to go along with your Thanksgiving turkey?  Try this hearty, creamy slow cooker side instead of traditional stuffing.

Pumpkin makes an excellent addition to rich risotto.  Pumpkin is dense and creamy on its own, and brings a seasonal element to this Italian dish.

Risotto can be a bit time intensive, but this unique side is prepared in the slow cooker, so it will actually save time and oven space on the big day.

Slow Cooker Pumpkin Risotto With Fresh Sage And Parm

4 cups Wild Oats Marketplace Organic Chicken Broth or organic vegetable broth

1 1/4 cups Arborio rice

2 cup fresh pumpkin, diced

1 small onion, minced

2 tablespoons fresh sage leaves

1/4 cup Wild Oats Organic Extra Virgin Olive Oil 

1 clove garlic, minced

1 teaspoon salt

1/4 teaspoon ground black pepper

2/3 cup Fresh parmesan cheese, shredded

Method: Mix all ingredients except parmesan cheese into slow cooker. Cook on High for 2 to 2 1/2 hours, or until liquid is absorbed and pumpkin is tender. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes more. Enjoy!

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