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Slow cooker Parmesan risotto
Risotto is easier than you think in the slow cooker! This recipe is enough for 6 but you could easily double the quantities. Use Arborio rice for best results.
Ingredients
Serves: 6
- 900ml chicken stock
- 285g Arborio or risotto rice
- 4 tablespoons olive oil
- 4 tablespoons white wine
- 4 cloves garlic, minced
- 1 teaspoon crispy onion bits
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 60g grated Parmesan cheese
Method
Prep:5min ›
Cook:2hr45min ›
Ready in:2hr50min
- Mix chicken stock, rice, olive oil, wine, garlic, crispy onion bits, salt and black pepper in the 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.
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Reviews & ratings
Average global rating:
(72)
Reviews in English (59)
Delicious! Mine was done to perfection in exactly 2 hours. I used a 3qt. slow cooker and that was a perfect size for this. I can't believe that something this simple could come out so flavorful! I will def be making this again! Thanks for sharing. - 09 Aug 2012 (Review from Allrecipes US | Canada)
To Karin - you MUST use Arborio rice - no other type will work!! Only Arborio rice has enough starch to become risotto. (I learned that the hard way!) - 08 Sep 2012 (Review from Allrecipes US | Canada)
Delicious! Since finding this recipe, I've made it weekly. Throw all of the ingredients in the crock pot and two hours later you have an amazing risotto. I've highly recommend this recipe. - 26 Aug 2012 (Review from Allrecipes US | Canada)
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