Slow Cooker Italian Risotto

Risotto should be very creamy on the outside, with just a bit of toothsome resistance on the inside of each grain of rice.

Serves: 4Hands-on: 10 minutesTotal: 6 hours 10 minutesDifficulty: Medium

Serves: 4


  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • ½ cup finely chopped sweet onion
  • 2 stalks celery, minced
  • 1½ cups Arborio rice
  • 1 tsp. salt
  • 5 cups gluten-free chicken broth
  • ½ tsp. ground black pepper
  • ⅔ cup grated Parmesan cheese


  • Place the butter and oil in a heavy-bottomed pot, melt butter, and add the onion and celery. Cook for 3–5 minutes, until vegetables are softened.
  • Add the rice and stir to coat with butter and oil. Stir in salt. Add rice and softened vegetables to a greased 4–6-quart slow cooker.
  • Add remaining ingredients, except cheese, to the slow cooker. Cover and cook on low for 6 hours.
  • Twenty minutes before serving, stir in Parmesan cheese.