Ingredients

The following ingredients have 6 Servings
  • 3 Tablespoons Extra Virgin Olive Oil (Divided)
  • 1/2 Medium Yellow Onion (Peeled And Finely Diced)
  • 1 Clove Garlic (Minced)
  • 1 2/3 Cups Arborio Rice
  • 15 Ounces Canned Pumpkin Puree (Not Pumpkin Pie Filling)
  • 2 Whole Fresh Sage Leaves (Minced)
  • 1 Tablespoon Minced Fresh Rosemary
  • 32 Ounces Low-Sodium Chicken Broth
  • 1/2 Cup Grated Parmesan Cheese

Instruction

  • In a small sautee pan, sautee the diced onion and garlic in 2 tablespoons of the olive oil until translucent and just slightly starting to turn golden. Set aside.
  • Use the remaining tablespoon of olive oil to oil the inside of a small 3 quart slow cooker.
  • Add sauteed onion mixture, canned pumpkin, arborio rice, herbs and chicken broth and stir to combine.
  • Cover and cook on LOW for 4 hours, stirring once at the 2 hour mark.
  • Turn slow cooker off and stir in the grated Parmesan cheese.
  • Enjoy!