Easy Slow Cooker Risotto
Easy Slow Cooker Risotto is a simple way to make a delicious creamy rice dish with simple ingredients. Serve it as it is with a salad or add whatever ingredients you have to hand, it’s such a versatile recipe.
Is this Risotto?
Slow Cooker Risotto is not a true risotto. An authentic Italian risotto should be stirred for 20 minutes, slowly adding stock to the rice. Often I will make risotto in the traditional manner and it is very good. This recipe is for those days when you don’t have time to stand for 20 minutes, no matter how much you would like to.
What kind of rice should I use?
Use Arborio rice or Carnaroli rice. These are short-grained varieties of rice that absorb the stock and go creamy when cooked.
Is this recipe suitable for vegetarians?
The basic risotto is suitable for vegetarians. Use vegetable stock and check that the cheese you use has been made with vegetarian rennet. Some parmesan is not suitable and you may need to buy Grano Padano cheese.
What else can I add to the Slow Cooker Risotto?
Once the basic risotto is made, you can add all kinds of different ingredients. This recipe is great for using up leftovers like:
- salmon or trout
- prawns
- chicken or turkey
- ham or bacon
- roast beef
- red, green or yellow peppers
- tomatoes
- mushrooms
How to make Slow Cooker Risotto
It couldn’t be easier to make risotto in your slow cooker. The only cooking you need to do is to saute the onion and garlic in butter otherwise the flavour will be bitter and harsh.
Gently saute the onions and garlic
Melt the butter in a pan and cook the onion and garlic gently until translucent and softened but not browned.
If you have a Sear and Stew Slow Cooker you can do this in the Slow Cooker bowl, otherwise use a frying pan.
Add the rice and stock
- Add the rice and stir around.
- Then add the stock, seasoning and lemon zest.
That’s it, just switch on and get on with whatever else you need to do.
More Rice Recipes from Farmersgirl Kitchen
More Risotto Recipes
- Caramelized Leek, Pecorino & Sausage Risotto from Christina’s Cucina
- Pumpkin Risotto from Recipes Made Easy
- Mushroom & Spinach Risotto from Hungry, Healthy, Happy
- Citrus Risotto with Garlic Chilli Prawns from The Slimming Foodie
- Vegan Risotto with Pumpkin Chestnuts & Cranberries from Veggielicious
Slow Cooker Risotto
Ingredients
- 25 grams butter
- 1 medium onion finely chopped
- 1 clove garlic finely chopped
- zest of half a lemon
- 300 grams arborio risotto rice
- 800 millilitres chicken or vegetable stock
- 115 grams frozen peas
- 15 grams parmesan cheese grated
Instructions
- Melt the butter in a pan and cook the onion and garlic gently until translucent and softened but not browned.
- Add the rice and stir to coat in the butter mixture.
- Add the stock and lemon zest and season to taste
- If you have a ceramic slow cooker, oil the dish before adding the rice mixture
- Add the rice and stock mixture to the slow cooker and cook on high for 1 hour and 30 minutes or until the rice is cooked and all the stock has been absorbed.
- Once cooked, add the peas and the parmesan cheese and mix well.
- Serve hot.
I had never thought of doing risotto in my slow cooker! Genius! Oooh now what to make…. Fab challenge, thank you xxx
I’ve never made it before because it really doesn’t take very long to make. Will definitely be doing it again though as it was really good.
Been experimenting with a slow cooker lots but never with risotto. I should do especially with all those lovely summer veggies we are about to get.
It is worthwhile, you do have to watch it doesn’t get too dry. The Slow cooker is less forgiving of rice than it is of other things.
Love how versatile your slow cooker cooking is, I’d never thought to do risotto in mine. Great idea though!
Thanks Kavey, hosting the Slow a Cooked Challenge keeps me on my toes!
wow, this looks great. I’d always read that rice doesn’t work too well in the slow cooker but here’s the proof that it clearly does… and I LOVE a risotto, so it’s a win win!… i’ve put the slow cooker away for the summer (yes, we actually had a hot day in Lincolnshire today) but i’ll be bringing it back out for this!
Thanks Dom, it does work you just don’t leave it for as long as you would vegetables or meat. We are yet to experience summer here, so the slow cooker will be staying out!
Just in the nick of time I made the deadline 😀
Oh brilliant, thanks Sarah. I think it’s been quite challenging so not many entries this month, very glad to have yours x
When do you add the cooked, flaked Salmon? At the end when serving?
Yes, add the salmon at the end and stir through. Thanks for pointing out that I seem to have omitted that from the recipe! I’ll add it in now.