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Pumpkin steel cut oats risotto in a heart shaped bowl, garnished with fresh sage leaves and chopped parsley.
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Slow Cooker Pumpkin Risotto with Steel Cut Oats

Ultra cozy Slow Cooker Pumpkin Risotto, made with steel cut oats! Use easy-to-find staples to create this unique take on a French classic.
Course Side Dish
Cuisine American, French
Diet Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 176kcal
Author Laura Yautz

Equipment

Ingredients

  • 3 ½ cups Vegetable Stock (or low sodium vegetable stock)
  • 1-2 tablespoon White Miso Paste
  • 1 can Pumpkin Puree
  • 1 small Onion diced
  • 3-4 cloves Garlic minced
  • 2 tablespoon Olive Oil
  • 1 tablespoon White Wine Vinegar
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Sage
  • ¼ teaspoon Nutmeg
  • 1 cup Steel Cut Oats

Instructions

  • Add the vegetable stock and miso paste to the slow cooker crock, and whisk to combine.
  • Add the pumpkin, onion, garlic, vinegar, oil, and spices, and stir or whisk to combine.
  • Stir in the oats.
  • Set the slow cooker to low, put the lid on, and cook for 4 hours.
  • Serve immediately for best texture. Sprinkle with a little parmesan cheese, if desired.

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 25g | Protein: 4.5g | Fat: 6.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 117mg | Potassium: 292mg | Fiber: 4.6g | Sugar: 3.5g | Vitamin A: 1582IU | Vitamin C: 2.6mg | Vitamin K: 17.2µg | Calcium: 34.5mg | Iron: 2mg | Magnesium: 54.2mg
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