Slow Cooker Italian Risotto

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

Difficulty: Medium

Hands-on: 10 minutesTotal: 6 hours 10 minutes

Serves: 4

Ingredients

  • 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

Directions

  • 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.