Slow Cooker Risotto

🕒 Prep: 10 min
🔥 Cook: 2 hours 30 min
🍽 Serves: 4
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Slow Cooker Risotto is a comforting, hands-off approach to a classic Italian dish that traditionally demands constant attention. This recipe allows you to enjoy creamy, perfectly cooked risotto with minimal effort, making it ideal for busy weeknights or relaxed weekends.

Ingredients for Slow Cooker Risotto

Olive oil sets the stage for sautéing the onion and garlic, infusing the dish with flavor from the start. Onion and garlic are the aromatic backbone, providing depth and complexity. Arborio rice is key for that creamy texture; its high starch content makes it ideal for risotto. Chicken broth and dry white wine add a savory richness, while the wine brings a touch of acidity to balance flavors. Parmesan cheese and butter combine at the end to create a luscious, velvety finish. The salt and pepper are for seasoning to taste, and a sprinkle of fresh parsley adds a pop of color and freshness at the end.

Tips & Tricks

  • Use warm broth if you want a quicker cooking time; it helps the rice absorb liquid more efficiently.
  • For extra flavor, add a splash more wine right before serving.
  • If the risotto is too thick, stir in a bit of warm broth to loosen it up.

Serving Suggestions

This risotto pairs beautifully with a crisp green salad and a slice of garlic bread. For a heartier meal, top with grilled shrimp or seared chicken breast. A glass of the same white wine used in cooking will complement the meal perfectly.

Frequently Asked Questions

Can I use a different type of rice?
It's best to use arborio rice for the creamiest texture, but carnaroli or vialone nano can be good substitutes.
What if I don't have white wine?
You can substitute with an equal amount of additional chicken broth. A squeeze of lemon juice can mimic the acidity of the wine.

Slow Cooker Risotto Recipe Walkthrough

Start by heating olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they're softened and fragrant. You don't need to brown them, just aim for a translucent look.

Next, transfer the sautéed onion and garlic to your slow cooker. Stir in the arborio rice so it's evenly coated with the remaining oil, which helps the rice absorb flavors beautifully.

Pour in the chicken broth and dry white wine, ensuring everything is well combined. Cover your slow cooker and set it to low for about 2 to 2 1/2 hours. Keep an eye on it towards the end so the rice doesn't overcook.

Once the rice is tender and most of the liquid is absorbed, stir in the Parmesan cheese and butter. This step makes the risotto creamy and rich. Season with salt and pepper to taste.

Before serving, garnish with chopped fresh parsley for a burst of freshness.

Why You'll Love This Recipe

  • No need to stand over the stove – let the slow cooker do the work.
  • Rich and creamy texture with perfect al dente rice every time.
  • Simple ingredients come together for a gourmet feel.
  • Customizable with seasonal veggies or proteins.

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups arborio rice
4 cups chicken broth
1/2 cup dry white wine
1 cup grated Parmesan cheese
1 tablespoon unsalted butter
Salt and pepper to taste
2 tablespoons chopped fresh parsley

Step-by-step Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened.
2. Transfer the sautéed onion and garlic to the slow cooker. Stir in the arborio rice, making sure it is evenly coated with the oil.
3. Add the chicken broth and white wine to the rice mixture. Stir well to combine.
4. Cover and cook on low for 2 to 2 1/2 hours, or until the rice is tender and most of the liquid is absorbed.
5. Stir in the Parmesan cheese and butter until well combined and creamy. Season with salt and pepper to taste.
6. Garnish with chopped parsley before serving.

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