Slow Cooker Risotto

I am a kitchen purist. I like to make things the old school way as much as possible. Sure, I own a rice cooker and such, but I would never buy a “quesadilla maker” or something like that. I normally make risotto the real way, but I only had enough arborio rice for one serving. K is away at his bachelor party this weekend, and I ran the Sleepy Hollow Half. There was no way I was going to stand at the stove and stir risotto after running a grueling, hilly race. So I made it in the slow cooker. It is not my proudest moment, but I am becoming slightly obsessed with my slow cooker, or incredibly lazy. I am not sure which one. The consistency is a little more mushy than the traditional and it looks like porridge, but I burned like 1500 calories this morning, so I really don’t care. I just need sustenance to get through the rest of the day. Plus the flavor is good. I’m having it with baked salmon, yum! And then I am going to eat a dozen chocolate chip cookies because today is a cheat day from my Lenten fast.


  • 1 teaspoon dried onion flakes

  • 2 cloves garlic, minced

  • 1/4 cup white wine

  • 1/4 cup olive oil

  • 1 1/4 cups Arborio rice 

  • 3 3/4 cups chicken broth

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • zest of one lemon
  • 2/3 cup shredded Parmesan cheese
  1. Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, lemon zest, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.
This entry was posted in Carbs, Rice, Side Dish. Bookmark the permalink.

One Response to Slow Cooker Risotto

  1. Ryan Niles says:

    I make farroto in the slow cooker… It’s not too bad and the farro gives it a little bite.


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