(Slow Cooker) Roasted Pumpkin Risotto

1. 1

   In a medium-sized pot, cook the olive oil, sage, garlic and onion over medium heat, until the onion softens, about 45 minutes.

2. 2

   Stir in the Arborio rice, and cook for an additional 23 minutes.

3. 3

   Transfer the rice to a lightly greased slow cooker, and stir in the vegetable broth, salt and pepper.

4. 4

   Cover the slow cooker pot, and cook on high for 1.5 hours, until the rice is tender.

5. 5

   Stir in the roasted pumpkin (or puree, if using), and taste.

6. 6

   Add salt and pepper, if necessary, and enjoy!

7. 7

   Note: To make the roasted pumpkin, cut a sugar pumpkin in half, and scoop out the seeds with a spoon.

8. 8

   Drizzle the pumpkin halves with 1 tablespoon olive oil, and sprinkle with salt, pepper, and 1 teaspoon dried sage.

9. 9

   Roast at 350 degrees F for 8090 minutes, or until fork-tender.

10. 10

    Once roasted, remove the pumpkin from the oven, and let cool.

11. 11

    Once cooled, remove the outer skin, and use a fork to cut the roasted pumpkin into chunks.

No additional tips available.