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Pumpkin spice quinoa risotto


1 cup dark rum

2 tbsp grass-fed butter

3/4 cup water

1/2 cup pumpkin

1 tbsp honey

2 tsp pumpkin spice

1 tsp vanilla extract

1 cup Quinoa

2-quart slow cooker



Place rum in a small saucepan.  Bring to a boil for three minutes add butter.  Remove from heat once butter is melted.  Place remaining ingredients in slow cooker except for Quinoa.  Mix together with a whisk.  Add Quinoa and mix.  Cook on high for two hours in the slow cooker.  Serve warm with Vanilla ice cream.

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