Slow Cooker Risotto
This Pumpkin & Feta Slow Cooker Risotto is such an easy no-stir way to make risotto. Add the ingredients to your slow cooker and return to a delicious, creamy meal.
If you love the idea of a no-stir risotto but you don't own a crock pot, then please check out my chicken and leek risotto, mushroom risotto, or ham and pea risotto, they all bake in the oven with no stirring required.
Ingredients you will need
Ingredient Notes, Substitutes, & Alternatives
- Pumpkin: This recipe will work with both pumpkin or butternut squash.
- Thyme dried: You could also use a few sprigs of fresh thyme if you have it on hand.
- Arborio rice: Arborio rice is a short grain rice that is used for risotto. Calrose rice will also work.
- Pumpkin soup: Either leftover pumpkin soup or store-bought soup will be fine.
- Stock: This can be vegetable or chicken broth or stock.
- Feta: I love the combination of feta and pumpkin, but if you are not a fan you could absolutely use parmesan cheese instead.
- Baby spinach leaves: Chopped spinach, kale or chard (with hard central stalk removed) will also work.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Slow Cooker Risotto recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Heat the oil in a skillet or fry pan over a medium heat. (If your crockpot has a seer function, you can complete this step in the slow cooker).
Add the pumpkin and onion, sauté until they are fragrant and lightly coloured.
Step two: Add the rice and thyme, sauté for 1 to 2 minutes until the thyme is fragrant.
Step three: Transfer the pumpkin, onion, thyme and rice to the slow cooker along with the soup and stock.
Step four: Turn the slow cooker on to low, cook for approximately 3 hrs, or until all the liquid has been absorbed and the rice is tender, you can also cook this recipe with the slow cooker on high, it will take approximately 1hr 15 mins
Step five: Stir in the crumbed feta and spinach leaves, pop the lid back on and leave for 5 minutes for the feta to melt and the spinach leaves wilt.
Step six: Taste the risotto and adjust the seasoning (salt and pepper) to your palate.
Step seven: Garnish with additional feta, pine nuts and a drizzle of olive oil if desired.
Enjoy!
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Tips & Tricks
Here is how you can make this Slow Cooker Risotto perfectly every time!
- The first time you this recipe I suggest you make it while you are at home. All slow cookers are a little different, it should be totally fine but some slow cookers do run quite hot and you don't want the risotto to overcook. I would pop it on one day when you will be at home to test out the timings for your slow cooker before you leave it to cook while you are out of the house.
- This recipe will work without cooking off the arborio rice and cubed pumpkin first, BUT if you have the time you will get a creamier texture if you first sauté the rice in a little olive oil before adding it to the slow cooker. Some slow cookers allow you to sauté in them which is quite clever
- In my recipe for Pumpkin and Feta Risotto I use a pumpkin soup as a base. But you can actually make this slow cooker risotto with any tinned soup you have on hand.
- Mushroom or Tomato soup makes a delicious base for risotto, as does pea and ham or french onion.
How To Make This Recipe Suitable For Baby-Led-Weaning
- A Risotto, where the rice and vegetables have been cooked to a soft consistency is suitable for baby led weaning.
- You may wish to serve your babies portion before adding the feta cheese as feta can be high in salt.
- Use a low sodium stock and soup.
- Don't use pine nuts to garnish the risotto and finely slice the spinach before adding it.
If you tried this Slow Cooker Risotto recipe please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Slow Cooker Risotto- Pumpkin & Feta
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Ingredients
- 2 cups diced pumpkin
- 1 large onion diced
- 1 Tablespoon thyme dried
- 1 cup arborio rice calrose rice
- 550 grams pumpkin soup
- 1 cup stock
- 50 grams feta
- 2-3 handfuls baby spinach leaves
- salt and pepper
- Additional feta and pine nuts for garnish if desired
Instructions
- Heat the oil in a skillet or fry pan over a medium heat. (If your crockpot has a seer function, you can complete this step in the slow cooker). Add the pumpkin and onion, sauté until they are fragrant and lively coloured.
- Add the rice and thyme, sauté for 1 to 2 minutes until the thyme is fragrant.
- Transfer the pumpkin, onion, thyme and rice to the slow cooker along with the soup and stock.
- Turn the slow cooker on to low, cook for approximately 3 hrs, or until all the liquid has been absorbed and the rice is tender, you can also cook this recipe with the slow cooker on high, it will take approximately 1hr 15 mins
- Stir in the crumbed feta and spinach leaves, pop the lid back on and leave for 5 minutes for the feta to melt and the spinach leaves wilt.
- Taste the risotto and adjust the seasoning (salt and pepper) to your palate.
- Garnish with additional feta, pinenuts and a drizzle of olive oil if desired
- Enjoy
Video
Notes
- Cook time can vary depending on your slow cooker it is usually 3hrs mins on low setting and 1hr 15mins on high, but these are approximates.
- The first time you this recipe I suggest you make it while you are at home. All slow cookers are a little different, it should be totally fine but some slow cookers do run quite hot and you don't want the risotto to overcook. I would pop it on one day when you will be at home to test out the timings for your slow cooker before you leave it to cook while you are out of the house.
- This recipe will work without cooking off the arborio rice and cubed pumpkin first, BUT if you have the time you will get a creamier texture if you first sauté the rice in a little olive oil before adding it to the slow cooker. Some slow cookers allow you to sauté in them which is quite clever
- In my recipe for Pumpkin and Feta Risotto I use a pumpkin soup as a base. But you can actually make this slow cooker risotto with any tinned soup you have on hand.
- Mushroom or Tomato soup makes a delicious base for risotto, as does pea and ham or french onion.
- Pumpkin: This recipe will work with both pumpkin or butternut squash.
- Thyme dried: You could also use a few sprigs of fresh thyme if you have it on hand.
- Arborio rice: Arborio rice is a short grain rice that is used for risotto. Calrose rice will also work.
- Pumpkin soup: Either leftover pumpkin soup or store-bought soup will be fine.
- Stock: This can be vegetable or chicken broth or stock.
- Feta: I love the combination of feta and pumpkin, but if you are not a fan you could absolutely use parmesan cheese instead.
- Baby spinach leaves: Chopped spinach, kale or chard (with hard central stalk removed) will also work.
Baby Led Weaning Notes
- A Risotto, where the rice and vegetables have been cooked to a soft consistency is suitable for baby led weaning.
- You may wish to serve your babies portion before adding the feta cheese as feta can be high in salt.
- Use a low sodium stock and soup.
- Don't use pine nuts to garnish the risotto and finely slice the spinach before adding it.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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HI, thank you for the recipe. I will try it. . I think the last point on 'Cook time ' is incorrect. The timings for the low and high settings were reversed.
Oh thanks for pikcing this up, I have fixed it