Slow Cooker Risotto

Slow Cooker Risotto: Step by Step

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1. Melt the 40 g butter in a pan and cook the onion for 5 minutes. Add the garlic and rice and stir for 2 minutes until the grains turn translucent at the edges.

   Mark done Start 5 min timer

2. Pour in the wine and let it sizzle away. Tip the rice into the slow cooker.

   Mark done

3. Add the hot stock, salt and pepper and stir once.

   Mark done

4. Cover and cook on high for 2 hours 30 minutes, until the rice is tender with a slight bite.

   Mark done Start 2 hr timer

5. Stir in the parmesan and cubed butter vigorously for 1 minute, scatter with parsley and serve.

   Mark done Start 1 min timer

Keep an Eye on These

1. Use arborio rice for a creamy result.
2. Do not lift the lid before 2 hours.
3. Add a splash of hot stock if it sets.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

On the Table Alongside

Roast chicken · Green salad · Grilled mushrooms · White wine

Storing Leftovers

Best eaten at once. Leftover risotto makes good rice cakes.

Slow Cooker Risotto Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.