Set your slow cooker to low. Drizzle one tablespoon of olive oil inside, then add the minced garlic and let it cook for a minute until fragrant, filling your kitchen with a warm aroma.
Add the rinsed arborio rice to the slow cooker, stirring gently to coat each grain with the garlic-infused oil.
Pour in the warm vegetable broth, then add the diced roasted pumpkin, distributing it evenly over the rice.
Cover the slow cooker and cook on low for about 1 hour and 30 minutes, stirring halfway through. You will see the rice become tender and start to absorb the liquid, turning creamy and thickening gradually.
Remove the lid and stir the risotto well. Add the remaining tablespoon of olive oil and the grated parmesan cheese, stirring until the cheese melts and the mixture becomes luxuriously smooth.
Season with salt and pepper to taste, then give everything one final stir. The risotto should be velvety, with the pumpkin pieces integrated and the rice cooked to perfection.
Serve the pumpkin risotto warm, noting its creamy texture and inviting orange hue, making it a cozy, autumnal centerpiece.
