Slow Cooker Risotto- Pumpkin & Feta
Slow cooker risotto, pumpkin, and feta flavours, made with a pumpkin soup base which makes it so easy to make
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Servings: 4 serves
Calories: 324kcal
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Ingredients
- 1 Cup arborio or Calrose rice
- 1 550 g can pumpkin soup
- 1 Cup Stock
- 40 g Feta
- 2-3 handfuls pre-washed baby spinach leaves
- Additional feta and pine nuts for garnish if desired
Instructions
- Watch the quick recipe video above the recipe card and read my tips for cooking risotto in a slow cooker above
- Optional sauté the rice in some olive oil
- Add the soup, stock, and rice to the slow cooker
- 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 feta and spinach leaves, pop the lid back on and leave for 5 minutes for the feta to melt and the spinach leaves wilt
- Serve, garnish with additional feta, pinenuts and a drizzle of olive oil if desired
Video
Notes
- This recipe makes approximately 3 cups of risotto, it is easy to double, just use 2 cans of soup, 2 cups of rice and 2 cups of stock
- Either chicken or vegetable stock are fine
- 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
Nutrition
Serving: 1g | Calories: 324kcal | Carbohydrates: 32g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 748mg | Fiber: 4g | Sugar: 7g