Description

Craving a creamy, comforting dish that brings the elegance of Italian cuisine to your table with minimal effort? Slow Cooker Garlic Parmesan Risotto is your answer! This luxurious recipe transforms Arborio rice into a velvety, cheesy masterpiece, infused with garlic and Parmesan, all with the ease of a slow cooker.

Ingredients

Arborio Rice (1 ½ cups):
- Why it’s important: A short-grain rice that releases starch during cooking, creating the creamy texture essential for risotto.
- Substitutions: Carnaroli or Vialone Nano rice (other risotto varieties). Avoid long-grain or instant rice, as they won’t achieve the same creaminess.
Chicken or Vegetable Broth (4 cups):
- Why it’s important: Provides the savory liquid base that cooks the rice and infuses flavor.
- Substitutions: Water with bouillon cubes, or a mix of broth and water (less flavorful).
White Wine (½ cup, optional):
- Why it’s important: Adds a subtle acidity and depth to enhance the flavor profile.
- Substitutions: Extra broth, or a splash of lemon juice or white wine vinegar for tanginess.
Onion (1, finely chopped):
- Why it’s important: Adds sweet, savory depth to the base.
- Substitutions: Shallots, leeks, or 1 tsp onion powder.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the risotto with warm, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Grated Parmesan Cheese (1 cup):
- Why it’s important: Provides nutty, salty richness and enhances the creamy texture.
- Substitutions: Pecorino Romano, Asiago, or nutritional yeast for vegan (may alter flavor).
Heavy Cream (½ cup):
- Why it’s important: Adds luxurious creaminess and smooths out the texture.
- Substitutions: Half-and-half, whole milk, or coconut cream for vegan (may alter flavor slightly).
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the rice and cheese.
Fresh Parsley (for garnish):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Fresh basil, chives, or omit.

Tip: Use freshly grated Parmesan for the best melt and flavor, and choose a good-quality broth, as it significantly impacts the dish’s taste.

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Instructions

Step 1: Combine Ingredients in the Slow Cooker

In the slow cooker, combine 1 ½ cups Arborio rice, 4 cups chicken or vegetable broth, ½ cup white wine (if using), 1 finely chopped onion, and 4 minced garlic cloves.
Stir gently to mix the ingredients evenly.
Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.

Step 2: Cook

Cover and cook on low for 2–3 hours, stirring occasionally (once or twice if possible), until the rice is creamy, tender, and has absorbed most of the liquid.
Check doneness at the 2-hour mark to avoid overcooking, as slow cookers vary and rice can become mushy.
Tip: Avoid lifting the lid too often to maintain consistent heat, but a quick stir helps ensure even cooking.

Step 3: Finish the Risotto

Once the rice is tender, stir in 1 cup grated Parmesan cheese and ½ cup heavy cream until fully incorporated and creamy.
Taste and adjust with salt and pepper as needed (Parmesan is salty, so season lightly at first).
Tip: If the risotto is too thick, add a splash of warm broth or water to reach your desired consistency.

Step 4: Serve

Spoon the risotto into bowls or plates, ensuring a creamy, cohesive texture.
Garnish with chopped fresh parsley for a vibrant finish.
Serve hot as a main dish or side, ideally with a glass of white wine or a simple salad.
Tip: Serve immediately for the best texture, as risotto thickens as it sits.