Description
This creamy slow cooker risotto combines garlic and Parmesan cheese for a rich and comforting meal. It is cooked in a crockpot, requiring minimal attention while delivering tender and flavorful rice.
Ingredients
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth
1/2 cup vegetable broth (optional)
1 onion, finely chopped
4 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
1. In the slow cooker, combine the Arborio rice, broth, optional vegetable broth, onion, and garlic.
2. Stir everything together and cover.
3. Cook on low for 2 to 3 hours, stirring occasionally, until the rice becomes creamy and tender.
4. Before serving, stir in the Parmesan cheese, heavy cream, salt, and pepper.
5. Serve hot, garnished with fresh parsley.
Notes
Use vegetable broth for a vegetarian version.
Stir occasionally to prevent sticking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Category: Main dish
- Method: Slow cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg