Description

Craving a creamy, indulgent dish that feels like a hug in a bowl? Look no further than Slow Cooker Garlic Parmesan Risotto! This luxurious take on the Italian classic combines nutty Arborio rice with rich Parmesan, aromatic garlic, and a velvety cream finish, all effortlessly prepared in a slow cooker. Say goodbye to constant stirring—this hands-off method delivers restaurant-quality risotto with minimal effort

Ingredients

Arborio Rice (1 ½ cups): A short-grain rice that releases starch for creamy risotto texture.
- Substitution: Carnaroli or Vialone Nano rice (other risotto varieties); avoid long-grain rice as it won’t achieve the same creaminess.
Chicken or Vegetable Broth (4 cups): Provides savory depth and cooks the rice.
- Substitution: Water with bouillon cubes, or low-sodium broth for dietary needs.
White Wine (½ cup, optional): Adds acidity and complexity.
- Substitution: Extra broth, apple juice, or white grape juice for non-alcoholic options.
Onion (1, finely chopped): Brings sweet, savory backbone.
- Substitution: Shallots, leeks, or 1 tsp onion powder.
Garlic (4 cloves, minced): Infuses the dish with bold, aromatic flavor.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
Grated Parmesan Cheese (1 cup): Adds nutty, salty richness.
- Substitution: Pecorino Romano, Grana Padano, or vegan Parmesan for dairy-free.
Heavy Cream (½ cup): Creates a velvety, luxurious texture.
- Substitution: Half-and-half, coconut cream (for vegan), or omit for a lighter dish.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
- Substitution: Chives, basil, or no garnish.

Why They’re Important: Arborio rice is the creamy foundation, broth and wine build the flavor base, and garlic and Parmesan deliver bold, savory notes. Cream enhances the texture, and parsley adds a fresh, colorful touch.

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Instructions

Step 1: Combine Ingredients in the Slow Cooker

In the slow cooker, add 1 ½ cups Arborio rice, 4 cups chicken or vegetable broth, ½ cup white wine (if using), 1 finely chopped onion, and 4 minced garlic cloves.
Stir gently to combine, ensuring the rice is fully submerged in the liquid.
- Tip: No need to rinse Arborio rice, as its starch is essential for creaminess. Finely chop the onion to ensure it melts into the risotto.

Step 2: Cook

Cover and cook on low for 2-3 hours, stirring occasionally (once or twice if possible), until the rice is creamy, tender, and has absorbed most of the liquid.
Check at the 2-hour mark to avoid overcooking; the rice should be al dente with a creamy consistency, not mushy.
- Tip: If the risotto looks too dry, add ¼ cup more broth and cook for an additional 15-30 minutes. If too wet, cook uncovered for the last 15 minutes.

Step 3: Finish the Risotto

Stir in 1 cup grated Parmesan cheese, ½ cup heavy cream, a pinch of salt, and a pinch of pepper. Mix well until the cheese melts and the risotto is velvety.
Taste and adjust seasoning with extra salt, pepper, or Parmesan if needed.
- Tip: For a richer flavor, add 1 tbsp butter with the cream, or use a splash of lemon juice for brightness.

Step 4: Serve

Serve the risotto hot, spooned into shallow bowls or plates.
Garnish with chopped fresh parsley for a vibrant, fresh finish.
- Tip: For a restaurant-style presentation, sprinkle with extra Parmesan or a drizzle of olive oil before serving.