dinner · lunch · Italian-inspired
(Slow Cooker) Roasted Pumpkin Risotto
A roast centered on olive oil, dried sage, garlic, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 tablespoon 2 Tablespoons Olive Oil
- 2 teaspoon 2 teaspoons Dried Sage
- 1 tablespoon 1 Tablespoon Crushed Garlic
- 1 cup ½ cups Chopped Onion
- 1 cup 1-½ cup Arborio Rice
- 4 cup 4 cups Vegetable Broth (or Water)
- 2 teaspoon 2 teaspoons Salt
- 1 teaspoon 1 teaspoon Pepper
- 2 cup 2 cups Roasted Pumpkin (See Note)
Equipment
Roasting pan
How to make it
- 1
Heat the oven to 425°F and prepare olive oil, dried sage, garlic, onion, arborio rice, vegetable broth, salt, pepper, and roasted pumpkin as listed.
- 2
Combine olive oil and salt into a seasoning mixture; coat garlic, onion, and pepper and dried sage, arborio rice, vegetable broth, and roasted pumpkin evenly.
- 3
Cook, turning as needed, until browned, tender, and fully cooked.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
