Pumpkin and cherry tomato risotto


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Cooking the pumpkin first lets it soften a little. Then it can be gently combined with the rice, adding its sweet flavour.


  • 1.4 litres (49 fl oz) good-quality vegetable stock
  • 1 tablespoon olive oil


Bring the stock to the boil in a small saucepan, then remove from the heat.

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.

Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker. Cover and cook on high