If it isn’t apparent yet, I am all-in on the fall-inspired dishes right now. Apples, squash, pumpkin anything…I am all about it. All of it. I love the shift into comfort food at the start of Autumn and I know that my body is craving it for a reason. Ask and you shall receive hungry tummy! What better way to combine Autumn flavors and produce with comfort food, than a delicious creamy pumpkin risotto.
I had been dreaming of a pumpkin risotto for a few weeks now and even had a few readers request a recipe, but instead of a traditional risotto like this one or this one, I wanted something that wasn’t quite so labor intensive. I never mind standing over the pot, spooning the broth or stock in, one ladle-full at a time, it is always worth it, but I wanted to see if I could create a simpler method for those days that you don’t have the extra time to dedicate an hour of your life to just one pot of food. In comes the magical Crock-Pot, the closest thing I will ever have to a personal chef!
The Crock-pot yielded exactly the results that I was hoping for, a creamy, hearty risotto with the rice retaining just a wee little crunch (as it is supposed to). Being that I also haven’t made risotto since I removed cheese from my diet earlier this year, I was curious if I could still get that luxurious creaminess to the risotto without any dairy or cheese, and I definitely did. The key is definitely making sure to use arborio rice, which yields much creamier results than your standard long-grain rice. To get the full recipe for this gluten-free and vegan Creamy Crock-Pot Pumpkin Risotto head on over to the Balanced Platter now, where I am so honored to be guest posting today. Thanks for having me Maggie and Amy!