Creamy Slow Cooker Garlic Parmesan Risotto (Easy Method!)
I hope you enjoy making this surprisingly easy and incredibly creamy Slow Cooker Garlic Parmesan Risotto! It’s a fantastic way to enjoy risotto without the constant stirring.
Ingredients
(Based on 1x column)
Risotto Base:
- ▢ 1 1/2 cups Arborio rice (do not rinse)
- ▢ 4 cups chicken or vegetable broth (low-sodium recommended)
- ▢ 1/2 cup dry white wine (optional, replace with broth if omitting)
- ▢ 1 onion, finely chopped
- ▢ 4 cloves garlic, minced
Finishing Ingredients:
- ▢ 1 cup grated Parmesan cheese (freshly grated recommended)
- ▢ 1/2 cup heavy cream
- ▢ Salt and pepper, to taste
Garnish:
- ▢ Fresh parsley, chopped
Instructions
1. Combine Base Ingredients in Slow Cooker:
- Pour the uncooked Arborio rice into the insert of your slow cooker.
- Add the chicken or vegetable broth, the optional white wine, the finely chopped onion, and the minced garlic.
- Stir all these ingredients together well to combine.
2. Slow Cook:
- Place the lid securely on the slow cooker.
- Cook on the LOW setting for 2-3 hours. It’s important to stir the mixture occasionally (perhaps 2-3 times total during the cooking period) to prevent sticking and encourage even cooking and creaminess.
- The risotto is done when the rice is tender with a slight chew (al dente) and has absorbed most of the liquid, creating a creamy consistency. Cook times can vary slightly depending on your slow cooker.
3. Stir in Finishing Ingredients:
- Once the rice is cooked, turn off the slow cooker or switch it to the WARM setting.
- Stir in the freshly grated Parmesan cheese and the heavy cream until the cheese is melted and everything is well combined and extra creamy.
- Taste the risotto and season with salt and pepper as needed. Remember Parmesan is salty, so taste first!
4. Serve:
- Serve the Slow Cooker Garlic Parmesan Risotto hot and immediately.
- Garnish generously with fresh chopped parsley.