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.

1 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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