Description
This easy Slow Cooker Risotto recipe delivers creamy, perfectly cooked Arborio rice infused with savory chicken broth and enriched with Parmesan cheese. Utilizing a slow cooker allows for fuss-free, hands-off preparation while achieving the classic comforting texture of traditional risotto without constant stirring.
Ingredients
Scale
Ingredients
- 4 cups chicken broth
- 1¼ cups Arborio rice
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ¼ tsp black pepper
- â…” cup grated Parmesan cheese
Instructions
- Combine Ingredients: In the slow cooker, add chicken broth, Arborio rice, garlic powder, onion powder, salt, and black pepper. Stir gently to combine all ingredients evenly.
- Cook Risotto: Cover the slow cooker and set it to HIGH. Cook the mixture undisturbed for 2 hours, allowing the rice to absorb the broth and soften fully.
- Add Cheese and Finish: After 2 hours, stir in the grated Parmesan cheese to the hot risotto. Cover again and let it cook for about 2 minutes until the cheese has melted and incorporated smoothly into the dish.
- Serve: Once the cheese is melted and the risotto is creamy, serve immediately while warm as a delicious side or main course.
Notes
- Do not lift the lid during cooking to maintain heat and cooking consistency.
- You can substitute chicken broth with vegetable broth for a vegetarian variation, though the recipe would then not be classified as vegetarian due to Parmesan cheese.
- Stirring only after cooking is complete preserves the texture similar to traditional stove-top risotto.
- Adjust salt according to the saltiness of your broth.
- For extra richness, add a tablespoon of butter when stirring in the cheese.
