Easy Crockpot Risotto
This creamy and delicious risotto is made effortlessly in a crockpot, allowing for hands-off cooking without sacrificing flavor.
Ingredients
Main Ingredients
- 1 cup Arborio rice Short-grain rice that absorbs liquid well.
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese For a vegan version, use nutritional yeast.
- 1 tablespoon olive oil
- to taste Salt and pepper Season to your preference.
Optional Ingredients
- 1 cup mushrooms, peas, or spinach Choose any combination of these for added flavor.
Instructions
Preparation
- Gather all your ingredients. Finely chop the onion, mince the garlic, and measure out the Arborio rice and broth.
Cooking
- In your crockpot, combine the Arborio rice, chopped onion, minced garlic, and olive oil. Stir well.
- Pour in the broth, mixing it well with the rice and other ingredients.
- Sprinkle salt and pepper over the mixture. Add any optional ingredients like mushrooms, peas, or spinach at this stage.
- Cover the crockpot and set it to cook on low for 3 to 4 hours, stirring occasionally.
- After about 3 hours, check the consistency. If it’s too thick, add a little more broth or water.
- When the rice is fully cooked, stir in the grated Parmesan cheese until well combined.
- Taste and adjust the seasoning with more salt or pepper as needed before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of broth or water and warm it on low heat.