Description
A creamy and comforting risotto made effortlessly in a crockpot. Perfect for busy weeknights or cozy Sundays.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 sweet yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional add-ins: Fresh herbs, peas, or cooked mushrooms
Instructions
- Prep your ingredients: Chop the onion and mince the garlic.
- Combine ingredients: Mix Arborio rice, chopped onion, minced garlic, salt, and pepper in the crockpot.
- Add broth: Pour in the broth and stir to combine.
- Set your crockpot: Cook on low for about 4-5 hours, checking at the 4-hour mark.
- Stir and finish: Stir in butter and Parmesan cheese until creamy. Add optional ingredients if desired.
- Serve hot and enjoy.
Notes
Using flavorful broth is key for taste. Stir occasionally while serving for creaminess.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg