Cheesy crock pot risotto means you don’t have to stand at your stove to make sure you get perfect, creamy risotto each time. This easy recipe lets the slow cooker do the work for you while you go about the rest of your day and get ready to enjoy a delicious side dish.
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I love risotto.
It’s so delicious.
Creamy, cheesy, starchy.
I could eat it every day.
But it’s a pain to make.
Most versions of the Italian rice would have you standing over the stove, stirring away while the it slowly simmers.
Talk about high maintenance.
This mama does not have time for that.
But with this crock pot risotto recipe, I can have my rice and eat it too!
Is risotto just fancy rice?
Not really.
Risotto is sort of the Italian rice version of mac and cheese.
It’s got a really creamy consistency thanks to the high starch short grained rice that makes up the base of the dish.
You cook it very slowly so the rice releases the starch to help give it the luscious creaminess.
Ingredients
You will need the following to make this dish:
- Arborio Rice – Don’t substitute a different kind of rice. The rice is key to the consistency.
- Olive oil– Because you are using it for a little bit of flavor, don’t substitute a different oil.
- White wine– Any white wine you would drink. I’ve made this with Pinot Grigio and Reisling and they both yeild delicious results.
- Broth– Chicken broth or vegetable broth if you are vegetarian.
- Water
- Garlic– Minced
- Cheese– Any grated or shredded cheese of your choice; however, full fat cheeses will melt and combine better than reduced fat varieties. Pictured is using a blend of cheddar & Parmesan.
How to Make
This crock pot risotto is so much less work than making risotto on the stove!
To do it, pour olive oil into your slow cooker and turn it on high.
Then, add the Arborio rice into the slow cooker, stirring well to coat it in olive oil.
Allow to start cooking for a a few minutes while you gather up the remaining ingredients.
After a few minutes, add the white wine, chicken broth, water, and minced garlic into the slow cooker.
Stir everything well.
Cover the slow cooker and let it cook on high for 90 minutes.
After 90 minutes, open the slow cooker and stir.
If it looks too dry, stir in about a quarter cup of water.
From this point forward, watch the risotto closely, checking every ten minutes or so to see if it is tender and has soaked up most of the liquid.
Once it reaches that point, stir the cheese into slow cooker.
Serve and enjoy!
Why is my risotto crunchy?
Your risotto shouldn’t be crunchy when it is done cooking.
Crunchy piece of risotto means it probably has not cooked enough yet.
Should you wash the rice first?
No need to wash the rice.
You’d actually be rinsing off the starch, which helps make it so creamy.
Storing leftovers
Store leftovers
Store any leftover risotto in an airtight container in the fridge for up to 4 days.
Reheat it on the stove over medium low heat, stirring in extra liquid a little at a time until it reaches the right consistency.
Tips and Tricks
- Don’t rush to add the liquid ingredients into the slow cooker after you add the rice. You want the rice to have a few minutes to toast to add depth of flavor.
- After the first 90 minutes, you will need to stir the rice pretty frequently until it is tender.
- The risotto is done when it is tender and the majority of the liquid is absorbed.
- Planning to serve this to kids? I will often replace the white wine with chicken broth, and stick with kid friendly cheeses like cheddar or even American.
Other Easy Italian Crock Pot Recipes
Crock pot risotto is our favorite way to make this side dish. Make it and enjoy!
Looking for other easy Italian crock pot recipes? Try these:
- Crockpot Lasagna
- Crockpot Chicken Parmesan Soup
- Slow Cooker Bolognese Sauce
- Slow Cooker Creamy Italian Chicken
- Slow Cooker Copycat Olive Garden Zuppa Toscana
If you’ve tried this CHEESY CROCKPOT RISOTTO, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Crockpot Risotto
Ingredients
- 1 1/4 cups Arborio Rice
- 1/4 cup olive oil
- 1/4 cup white whine
- 2 cups chicken broth
- 1 3/4 cups water
- 1 tsp minced garlic
- 1 to 1 1/2 cups shredded/grated cheese of your choice* I used 1 cup cheddar and 1/2 colby jack
Instructions
- Pour olive oil into your slow cooker and turn it on high.
- Pour the Arborio Rice into slow cooker, and stir well to coat in olive oil. Allow to start cooking for a a few minutes while you gather up the remaining ingredients.
- Pour white wine, chicken broth and water into slow cooker. Add in minced garlic and stir well. Let cook for 90 minutes.
- At the 90 minute mark, open slow cooker, stir and see if any additional liquid is needed. If so, add a small amount of water (about 1/4 cup).
- From this point forward, watch risotto closely, checking every ten minutes or so to see if it’s done. As soon as it is tender and soaked up most of the liquid, it is ready.
- Add cheese to slow cooker and stir gently to combine (putting the lid back on the slow cooker for a minute or two will help it melt if needed).
- Serve immediately & enjoy!
Notes
- Don't rush to add the liquid ingredients into the slow cooker after you add the rice. You want the rice to have a few minutes to toast to add depth of flavor.
- After the first 90 minutes, you will need to stir the rice pretty frequently until it is tender.
- The risotto is done when it is tender and the majority of the liquid is absorbed.
- Planning to serve this to kids? I will often replace the white wine with chicken broth, and stick with kid friendly cheeses like cheddar or even American.
Nutrition
recipe originally published January 23, 2014
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Trisha @ Home Sweet Homemade says
Amazing! I am pinning this for sure! I LOVE risotto and I make it all the time, but I’ve never had cheese other than Parmesan, what I great idea! And making it in the slow cooker is awesome, I can’t wait to try it!
Found you on Gooseberry patch blog hop!
MBP says
Have you ever added asparagus or sweet peas to this recipe? If so, at what point in the cooking process would you add so they don’t get mushy? Thanks!