Slow Cooker Risotto
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Slow Cooker Risotto made in the Crock Pot is the easy way to make delicious creamy risotto!
Our Slow Cooker Risotto has a Tuscan theme to it with the addition of sun dried tomatoes and artichoke hearts!
Confession: I’ve never actually been to Tuscany. (Also, I’ve never made risotto before.) But that was because it sounded like an insane amount of work. All that stirring. Uhg, no thanks. But then I realized you could make it in the crock pot! Yay!
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I served this with some braised chicken thighs and cannolis for dessert. I would give you the cannoli recipe, except I cheated and bought them. I hope you enjoy my Slow Cooker Risotto. Pair it with a glass of deep red, and some close friends. Mmmmmm.
How to Make Slow Cooker Risotto
Slow Cooker Risotto
Ingredients
- 1/2 cup quartered marinated artichoke hearts drained
- 1/2 cup sun dried tomatoes in oil drained
- 4 ounces fresh gourmet blend mushrooms or whatever your market has available if they don't sell the fru-fru stuff
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1/2 cup sweet yellow onion fine diced
- 4 teaspoons basil pesto
- 2 cups Arborio Italian style rice
- 4 1/4 cups chicken stock or broth
- 1/2 cup grated fresh Parmesan Reggiano cheese
Instructions
- Rough chop the artichokes, tomatoes and mushrooms. Heat olive oil on the stove top and add all ingredients except rice, stock, and cheese. Saute for 3-4 minutes to marry flavors and soften the onions.
- Add all ingredients except cheese to the crock pot and stir until well mixed. Cook on high for 1 1/2 - 2 hours (mine was perfect at 1 3/4 hours).
- Stir in cheese and serve!
Notes
Nutrition
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Slow Cooker Risotto Ingredients:
- 1/2 cup quartered marinated artichoke hearts, drained
- 1/2 cup sun dried tomatoes in oil, drained
- 4 ounces fresh gourmet blend mushrooms (or whatever your market has available if they don’t sell the fru-fru stuff)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup sweet yellow onion, fine diced
- 4 teaspoons basil pesto
- 2 cups Arborio Italian style rice
- 4 1/4 cups chicken stock or broth
- 1/2 cup grated fresh Parmesan Reggiano cheese
Slow Cooker Tuscan Risotto Directions:
- Rough chop the artichokes, tomatoes and mushrooms. Heat olive oil on the stove top and add all ingredients except rice, stock, and cheese. Saute for 3-4 minutes to marry flavors and soften the onions.
- Add all ingredients except cheese to the crock pot and stir until well mixed. Cook on high for 1 1/2 – 2 hours (mine was perfect at 1 3/4 hours).
- Stir in cheese and serve!
Serves 4 – 6
10.2.13
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It looks delicious! Definitely gonna try it… once I find rissoto here in Mexico =(
Ooh! I have "make risotto" on my to-do but have never done before list. I may just have to use this to meet that goal!
Question: would it be possible to change the pesto to something else or to leave it out? I have a kiddo with a tree nut allergy 🙂
Hi Joylyn – I would just look for a tree-nut free pesto 🙂 Thanks!
Would like a place for east print out of the recipe.
Hi Ruth! We’re working through all our recipes to add an easy printable recipe card to each. I’ll move this one up on the list and try to get it fixed today 🙂
what are all day slow cooker instructions so can do while at work? Thanks!
I’m sorry, we haven’t tested this as an all day recipe.
Why artichoke hearts? Not a fan. Should I just leave them out or sub something else?