Pumpkin risotto

pumpkin rissotto (1)

Pumpkins are certainly on the brain lately and I love it! I have been trying to incorporate more pumpkin into our diets this month and this recipe has proven to be a winner. Another fun new recipe I tried was pumpkin banana muffins and they were incredibly moist and went over particularly well in our house. Here is the recipe I used with a few substitutions. Anyway, back to the risotto! I don’t make risotto often because it always sounds like a lot of work. I wanted to try it out in the crock pot to see if I could achieve a good risotto but also be super lazy about it. Turns out it worked really well. *and the crowd goes wild for team lazy

pumpkin rissotto

The ultimate lazy cook challenge: could I make a meal out of this without making anything else to go with it? Enter, chicken apple sausage. The apples from the chicken apple sausage and the pumpkin go together so well. Give me anything apple this season, the apples are incredible this year!  You can’t keep us away from the apple orchards these days, especially now that the honey crisps are coming around. Yum. You know that saying an apple a day… keeps the doctor away. Let’s just say we shouldn’t be needing to see any doctors for a long long time.

  • 1-15 oz can pumpkin (not pumpkin pie filling)
  • 2 cups short grain white rice
  • 32 oz vegetable(or chicken) broth
  • 4 cloves garlic, minced OR 2½ tablespoons Tastefully Simple's Garlic Garlic
  • 1 large onion, chopped
  • 2 tablespoons olive oil (or grapeseed oil)
  • 2 tablespoons butter
  • 1 package chicken apple sausage (Costco carries delicious apple sausages stuffed with gouda!)
  • ⅘ handfuls spinach
  • water as needed
  1. In a large crock pot toss in uncooked rice, broth, butter & pumpkin.
  2. Turn crock pot to high for an hour to let the rice cook.
  3. In a medium sauce pan heat olive oil over medium heat. Toss in garlic.
  4. After about a minute toss onions into pan with garlic. Heat until onions are translucent.
  5. Next, slice chicken apple sausage into small, bite-size slices. Toss into the same pan with the onions and garlic. Heat until lightly browned.
  6. Add sausage mixture to the crock pot, stir and turn heat down to low.
  7. Cook risotto for at least 5 hours or until rice is fully cooked.
  8. Toss in fresh spinach right before serving.

A few other favorite pumpkin recipes:

*updated Here is the link to the pumpkin caramel apple crisp. The recipe is in a free downloadable e-cookbook under dessert recipes!

pumpkins (2)Speaking of pumpkins, check out our pack this year! In order, Liam’s, Jack’s, Remy’s and baby’s. Pumpkin seeds are roasting in the oven as I type!pumpkins (1) pumpkinsHappy Halloween festivities this week and next, to you and your littles! Remember to follow us over on Instagram for picture updates. I am excited to see all the fun costumes this week.