Slow Cooker Risotto

Baking Nana 761

"This is a keeper if you like risotto but don't like to stir, stir, stir. It isn't exactly like stove top risotto but so much easier."


6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Saute the garlic & fresh onion if using in the olive oil briefly, do not brown
  2. Add the rice to the slow cooker, add the olive oil / garlic mixture and other spices and mix to coat the rice.
  3. Pour in the broth and wine, stir to mix the flavors.
  4. Cover and cook on high for 2 - 2 1/2 hours, or until rice is tender.
  5. Stir in the parmesan cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape.
  6. The final product will have a creamy porridge like consistancy.
  7. You can add shrimp, spinach and some basil at the end to make this an all in one meal, or serve as a side dish.
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Excellent flavor! I ended up needing to use a full four cups of chicken broth and even then my rice had little crunchy bits running through it. I think this might have been because I tried coo...

This recipe was simple and nearly as good as a stove top risotto that requires a lot of attention. Perfect side dish for any meal, and any vegetable will compliment it. Great recipe!

Woops! Almost cooked it too long! I checked at 2 hours and all the liquid was gone, took it out, added some dried basil and served with chicken. Next night added another cup of broth and reheate...

Awesome & so easy, I loved it!

I never thought that risotto could be a weeknight meal - I am so excited! I like lots of different things in my risotto, and tonight I put some mushrooms and onions. Thank you baking nana!

I've always feared Risotto (kinda like laying ceramic tile ... I was petrified of that), but once I saw your recipe, I figured what the heck and gave it a shot. I had received a new triple croc...