Description

Have you ever dreamed of making creamy, restaurant-style risotto without standing over the stove, stirring for ages? That’s where Slow Cooker Garlic Parmesan Risotto comes in! This dish is rich, cheesy, and packed with garlicky goodness, all made effortlessly in your slow cooker

Ingredients

Arborio Rice (1 ½ cups): This short-grain rice is key for risotto’s creamy texture due to its high starch content.
- Substitution: Carnaroli or Vialone Nano rice, but avoid regular long-grain rice—it won’t get creamy.
Chicken or Vegetable Broth (4 cups): Provides the savory base for cooking the rice.
- Substitution: Low-sodium broth or water with a bouillon cube, but broth adds more flavor.
White Wine (½ cup, optional): Adds a subtle acidity and depth to the dish.
- Substitution: Extra broth or a splash of lemon juice for a non-alcoholic option.
Onion (1, finely chopped): Brings a sweet, savory foundation.
- Substitution: Shallots or leeks for a milder flavor.
Garlic (4 cloves, minced): Infuses the risotto with bold, aromatic flavor.
- Substitution: 1 tsp garlic powder, but fresh garlic is best.
Grated Parmesan Cheese (1 cup): Adds nutty, cheesy richness and helps thicken the risotto.
- Substitution: Pecorino Romano or a vegan Parmesan alternative.
Heavy Cream (½ cup): Creates a luscious, creamy texture.
- Substitution: Half-and-half, coconut cream (for a slight sweetness), or a vegan cream alternative.
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 pop of color and fresh, herbaceous flavor.
- Substitution: Chives, basil, or a sprinkle of dried parsley.
Optional for Serving: A side salad, roasted vegetables, or grilled protein like chicken or shrimp to make it a meal.

Why They’re Important: Arborio rice creates the creamy base, broth and wine build flavor, garlic and onion add depth, and Parmesan and cream bring richness. The parsley garnish brightens it all up for a perfect finish.

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Instructions

Making Slow Cooker Garlic Parmesan Risotto is incredibly easy—no constant stirring required! Just combine, cook, and finish with a cheesy flourish. Here’s how to do it:

Step 1: Prep the Ingredients

Finely chop 1 onion and mince 4 garlic cloves.
Measure 1 ½ cups Arborio rice—no need to rinse, as the starch helps make it creamy.
- Tip: Keep all ingredients ready to make assembly quick and stress-free.

Step 2: Combine in the Slow Cooker

Add the Arborio rice, 4 cups broth, ½ cup white wine (if using), chopped onion, and minced garlic to the slow cooker.
Stir gently to combine, ensuring the rice is fully submerged in the liquid.
- Tip: Spray the slow cooker with cooking spray or brush with oil to prevent sticking.

Step 3: Cook the Risotto

Cover and cook on low for 2-3 hours, stirring once or twice if possible, until the rice is tender and creamy but still has a slight bite (al dente).
Check the texture after 2 hours—every slow cooker is different, and you don’t want mushy rice.
- Tip: If the risotto looks too dry, add an extra ¼ cup broth or water and stir.

Step 4: Finish with Cream and Cheese

Once the rice is cooked, stir in 1 cup grated Parmesan cheese and ½ cup heavy cream until smooth and creamy.
Taste and season with salt and pepper as needed—Parmesan is salty, so go light on the salt at first.
- Tip: If the risotto is too thick, add a splash of broth or cream to reach your desired consistency