This easy and creamy Slow Cooker Pumpkin and Cherry Tomato Risotto is the perfect hearty meal for any day. With tender pumpkin, sweet tomatoes, and a rich, cheesy finish, it’s simple to prepare and full of flavor. You can easily swap in common ingredients to make it your own!

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Recipe Ingredients

• 1.4 litres (49 fl oz) good-quality vegetable stock
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed or finely chopped
• 400 g (14 oz) peeled pumpkin (winter squash) flesh, cut into 1–2 cm (½–¾ inch) dice
• 440 g (15½ oz/2 cups) arborio rice
• 200 ml (7 fl oz) white wine, extra stock or water
• 250 g (9 oz) cherry tomatoes
• 20 g (¾ oz) butter, chopped
• 50 g (1¾ oz/½ cup) finely grated parmesan cheese
• 2 tablespoons coarsely chopped flat-leaf (Italian) parsley, to serve

How To Make Slow Cooker Pumpkin And Cherry Tomato Risotto

1. Prepare the stock: Bring the stock to the boil in a small saucepan, then remove from the heat.
2. Cook the base: Heat the oil in the insert pan of a slow cooker or a frying pan over medium-low heat. Add the onion and garlic and cook, stirring, for 3 minutes. Add the pumpkin and cook for 5 minutes.
3. Transfer to slow cooker: Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker. Cover and cook on high, stirring occasionally, for 1 hour.
4. Add rice and liquid: Add the rice, wine, hot stock, and tomatoes. Season with sea salt and freshly ground black pepper and stir to combine. Cover and cook for 35–45 minutes until the rice is tender and most of the liquid has been absorbed.
5. Finish and serve: Stir the butter and three-quarters of the parmesan through the risotto until creamy and combined. Season to taste with sea salt and freshly ground black pepper. Serve with the parsley and extra parmesan scattered over.

Recipe Tips

• Use hot stock: Make sure the stock is hot when adding it to the rice to help the risotto cook evenly and absorb the flavors better.
• Stir occasionally: Stir the risotto every 10-15 minutes while cooking to ensure it doesn’t stick and cooks evenly.
• Add liquid gradually: If the risotto seems dry, add a little extra hot stock or water to help it become creamy and tender.
• Season as you go: Taste the risotto as it cooks and adjust the seasoning with salt and pepper to get the perfect balance of flavors.
• Finish with fresh parmesan: Don’t skip the final step of adding parmesan; it makes the risotto extra creamy and flavorful.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Pulled Pork Pittas
• Slow Cooker Potato, White Cheese And Prosciutto Gratin
• Slow Cooker Pork Tenderloin With Pineapple-ginger Glaze