Name: Slow Cooker Risotto Recipe
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth; 1 onion, diced; 2 cloves of garlic, minced; 1 cup mushrooms, sliced; 1 cup frozen peas; 1/2 cup Parmesan cheese, grated; 2 tablespoons butter; Salt and pepper to taste; Fresh parsley for garnish

Slow Cooker Risotto Recipe

Phillis Constantine Modified: November 12, 2023

Photos of Slow Cooker Risotto Recipe

How To Make Slow Cooker Risotto

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 10 minutes

Cooking: 2 hours 30 minutes

Total: 2 hours 40 minutes

Serves:

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 onion, diced
2 cloves of garlic, minced
1 cup mushrooms, sliced
1 cup frozen peas
1/2 cup Parmesan cheese, grated
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a slow cooker, combine the Arborio rice, vegetable broth, diced onion, minced garlic, mushrooms, and frozen peas.
Stir well to combine and season with salt and pepper.
Cover the slow cooker and cook on low heat for 2 hours and 30 minutes, or until the rice is tender and creamy.
Stir in the Parmesan cheese and butter until melted and creamy.
Season with additional salt and pepper if needed.
Serve the risotto hot, garnished with fresh parsley.