Slow-Cooker Italian Risotto with Zucchini

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: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • ½ cup finely chopped sweet onion
  • 2 medium zucchini, shredded
  • ¼ cup celery leaves, chopped
  • 1½ cups Arborio rice
  • 1 tsp. salt
  • 5 cups vegetable broth
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ tsp. ground black pepper
  • ⅔ cup grated Parmesan cheese
  • 2 tsp. lemon juice


  • Add butter and oil to a heavy-bottomed pot over medium heat. Melt butter, and add onion, zucchini, and celery leaves. Cook for 3–5 minutes, until vegetables are softened.
  • Add rice and stir to coat with butter and oil. Stir in salt. Transfer to a greased 4-quart slow cooker.
  • Add broth, parsley, and pepper to slow cooker. Cover and cook on low for 5½ hours.
  • Stir in Parmesan cheese and cook 30 minutes more. Add lemon juice. Serve hot.