Slow Cooker Risotto

Course Side Dish
Cuisine Italian
Keyword slow cooker risotto
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Author April Woods


  • 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


  • 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!