Pumpkin and spinach risotto

Pumpkin and spinach risotto recipe

Great debate surrounds the exact origins of risotto, with both Milan and Sicily in Italy making a case as the birthplace of this beloved dish sometime in the 18th century. Today, the creamy, cheesy rice dish is a versatile favourite the world over, from fine-dining restaurants to busy family kitchens. This particular recipe for slow cooker pumpkin risotto is packed with nutrients, and has a more hands-off method than traditional recipes, giving you a little more time back in your day.

How to make risotto

While this pumpkin risotto is packed with veggies, the delectable creamy consistency makes it feel like a comfort food – you might find it hard to believe there’s not even a drop of cream in the recipe. The secret? It all comes down to the butternut pumpkin. It’s a sweeter, creamier texture than regular pumpkin, which makes it a smoother addition and the perfect pair for this pumpkin and spinach risotto.

The secret to creamy pumpkin risotto 

Worried about the constant stirring? This recipe takes you through how to make risotto with a slow cooker, so it’s hands-free once you’ve finished the prep work. The key to the perfect consistency comes down to those last 45 minutes, which will require just a couple of occasional stirs – use your judgement on how the rice has cooked during this time, as each slow cooker can vary.

Love this recipe?

Balance out this indulgent, creamy risotto with a fresh, crisp leafy side like this pear, rocket and parmesan salad and some pan-roasted asparagus. Now you know how to make risotto in the slow cooker, why not see what else the handy appliance can do? Try this tender lamb shank ragu with pappardelle, warm up with chicken and corn soup or why not an old-school favourite, such as apricot chicken? You can even make dessert with our slow cooker mandarin and almond cake recipe.