![\"roasted](\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2014\/10\/roasted-pumpkin-risotto-main_text-682x1024.jpg\")
<\/img><\/div><\/div><\/p>\nI\u2019ve been a huge fan of Andrew Wilder\u2019s Eating Rules<\/a>\u00a0blog\u00a0for a while now, and I\u2019m always so excited to create a recipe for his October #Unprocessed movement. \u00a0Being a huge fan of clean eating, I think it\u2019s awesome that so many people take the unprocessed pledge every year and devote a few weeks to eating healthy, unprocessed foods!<\/p>\n 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\u2019t cost you too much, either: slow cooker roasted pumpkin risotto. \u00a0The flavors of the roasted pumpkin, sage, olive oil and garlic all come together in an hour in your slow cooker. \u00a0Healthy and easy!<\/p>\n Serves 4<\/p>\n Ingredients:<\/strong><\/p>\n Instructions:<\/b><\/p>\n In a medium-sized pot, cook the olive oil, sage, garlic and onion over medium heat, until the onion softens, about 4-5 minutes.<\/p>\n Stir in the Arborio rice, and cook for an additional 2-3 minutes.\u00a0 Transfer the rice to a lightly greased slow cooker, and stir in the vegetable broth, salt and pepper.<\/p>\n Cover the slow cooker pot, and cook on high for 1.5 hours, until the rice is tender.\u00a0 Stir in the roasted pumpkin (or puree, if using), and taste.\u00a0 Add salt and pepper, if necessary, and enjoy!<\/p>\n *To make the roasted pumpkin, cut a sugar pumpkin in half, and scoop out the seeds with a spoon.\u00a0 Drizzle the pumpkin halves with 1 tablespoon olive oil, and sprinkle with salt, pepper, and 1 teaspoon dried sage.\u00a0 Roast at 350\u00b0 for 80-90 minutes, or until fork-tender.\u00a0 Once roasted, remove the pumpkin from the oven, and let cool.\u00a0 Once cooled, remove the outer skin, and use a fork to cut the roasted pumpkin into chunks.<\/p>\n Roasted pumpkin and herb risotto, made in your slow cooker to save you time and energy. A great recipe for fall and October #Unprocessed!<\/p>\n {gluten free, vegan}<\/p>\n","protected":false},"author":2,"featured_media":3899,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[506,112,329],"tags":[],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3888"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3888"}],"version-history":[{"count":7,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3888\/revisions"}],"predecessor-version":[{"id":3900,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3888\/revisions\/3900"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3899"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3888"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Head over to Andrew\u2019s site to learn more about the October Unprocessed movement!<\/a><\/h4>\n
<\/h3>\n
<\/h3>\n
{Slow Cooker} Roasted Pumpkin Risotto<\/h3>\n
{Gluten free, Vegan}<\/h4>\n
\n
Original recipe by La Casa de Sweets<\/h4>\n<\/div>\n
![\"roasted](\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2014\/10\/roasted-pumpkin_text-682x1024.jpg\")
<\/img><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"