{Slow Cooker} Roasted Pumpkin Risotto

roasted pumpkin risotto main_text

I’ve been a huge fan of Andrew Wilder’s Eating Rules blog for a while now, and I’m always so excited to create a recipe for his October #Unprocessed movement.  Being a huge fan of clean eating, I think it’s awesome that so many people take the unprocessed pledge every year and devote a few weeks to eating healthy, unprocessed foods!

This year, bearing in mind that no one I know has hours of free time to devote to supper-making, I came up with a flavorful, easy, time-saving unprocessed meal that won’t cost you too much, either: slow cooker roasted pumpkin risotto.  The flavors of the roasted pumpkin, sage, olive oil and garlic all come together in an hour in your slow cooker.  Healthy and easy!

Head over to Andrew’s site to learn more about the October Unprocessed movement!

{Slow Cooker} Roasted Pumpkin Risotto

{Gluten free, Vegan}

Serves 4


  • 2 tablespoons olive oil
  • 2 teaspoons dried sage
  • 1 tablespoon crushed garlic
  • ½ cup chopped onion
  • 1-1/2 cups Arborio rice
  • 4 cups vegetable broth (or water)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups roasted pumpkin*


In a medium-sized pot, cook the olive oil, sage, garlic and onion over medium heat, until the onion softens, about 4-5 minutes.

Stir in the Arborio rice, and cook for an additional 2-3 minutes.  Transfer the rice to a lightly greased slow cooker, and stir in the vegetable broth, salt and pepper.

Cover the slow cooker pot, and cook on high for 1.5 hours, until the rice is tender.  Stir in the roasted pumpkin (or puree, if using), and taste.  Add salt and pepper, if necessary, and enjoy!

*To make the roasted pumpkin, cut a sugar pumpkin in half, and scoop out the seeds with a spoon.  Drizzle the pumpkin halves with 1 tablespoon olive oil, and sprinkle with salt, pepper, and 1 teaspoon dried sage.  Roast at 350° for 80-90 minutes, or until fork-tender.  Once roasted, remove the pumpkin from the oven, and let cool.  Once cooled, remove the outer skin, and use a fork to cut the roasted pumpkin into chunks.

Original recipe by La Casa de Sweets

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