Slow Cooker Risotto

Slow Cooker Risotto made in the Crock Pot is the easy way to make delicious creamy 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
Calories 174kcal
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!


Calories are automatically generated. For best results calculate based on your exact ingredients.


Calories: 174kcal