Pumpkin and cherry tomato risotto

Name: Pumpkin and cherry tomato risotto
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves 4–6
Ingredients: 20 g (¾ oz) butter, chopped; 200 ml (7 fl oz) white wine, extra stock or water; 2 tablespoons coarsely chopped flat-leaf (Italian) parsley, to serve; 250 g (9 oz) cherry tomatoes; 50 g (1¾ oz/½ cup) finely grated parmesan cheese; 440 g (15½ oz/2 cups) arborio rice; 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; 1 brown onion, finely chopped; 1.4 litres (49 fl oz) good-quality vegetable stock; 1 tablespoon olive oil

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
2 hr 30

Appears in

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.

Ingredients

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

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Rice, Pasta and Grains

Alison Stattersfield

3 years ago from United Kingdom

When I read this recipe, I was pleased to see that I didn't have to stand over my risotto stirring, and that it wouldn't take forever. But, it was no where cooked in 35 minutes! Perhaps it was my old 1970s slow cooker? Anyway, I persevered and ended up with a nice dish. But on account of the time, I could only award three stars.

The licensor does not allow printing of this title