Description
Ever wondered how to make creamy, restaurant-style risotto without standing over the stove, stirring for ages? Slow Cooker Garlic Parmesan Risotto is your secret weapon! This dish transforms simple Arborio rice into a rich, cheesy masterpiece with the bold flavors of garlic and Parmesan, all with minimal effort
Ingredients
- Arborio Rice (1 ½ cups):
- Why it’s important: This short-grain rice is starchy, creating the creamy texture risotto is famous for.
- Substitutions: Carnaroli or Vialone Nano rice work, but avoid regular long-grain rice—it won’t get creamy.
- Chicken or Vegetable Broth (4 cups):
- Why it’s important: Provides the liquid for cooking the rice and infuses it with savory flavor.
- Substitutions: Water with a bouillon cube or low-sodium broth for a lighter option.
- White Wine (½ cup, optional):
- Why it’s important: Adds a subtle acidity and depth to the risotto’s flavor.
- Substitutions: Replace with extra broth or a splash of apple cider vinegar for a non-alcoholic version.
- Onion (1, finely chopped):
- Why it’s important: Adds a sweet, savory base that complements the garlic.
- Substitutions: Shallots or leeks for a milder flavor.
- Garlic (4 cloves, minced):
- Why it’s important: Brings bold, aromatic flavor that defines the dish.
- Substitutions: 1 tsp garlic powder, but fresh garlic is best for intensity.
- Parmesan Cheese (1 cup, grated):
- Why it’s important: Adds nutty, salty richness and enhances the creamy texture.
- Substitutions: Pecorino Romano or nutritional yeast for a dairy-free option.
- Heavy Cream (½ cup):
- Why it’s important: Creates a velvety, indulgent finish.
- Substitutions: Half-and-half, whole milk, or a plant-based cream for a lighter or vegan version.
- 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 pop of color and fresh, herbaceous flavor.
- Substitutions: Fresh chives, basil, or skip for a simpler presentation.
- Butter (2 tbsp, optional):
- Why it’s important: Stirring in butter at the end (a technique called “mantecatura”) enhances richness and sheen, though not listed in the provided ingredients, it’s a classic risotto touch.
- Substitutions: Olive oil or skip for a lighter dish.
Tip: Use freshly grated Parmesan for the best flavor and texture—pre-grated versions may not melt as smoothly.
Instructions
Step 1: Prep the Ingredients
- Finely chop 1 onion and mince 4 garlic cloves.
- Measure 1 ½ cups Arborio rice—no need to rinse, as the starch is key to creaminess.
- Tip: Prep ingredients ahead to make assembly a breeze.
Step 2: Combine in the Slow Cooker
- Add the Arborio rice, chopped onion, minced garlic, 4 cups chicken or vegetable broth, and ½ cup white wine (if using) to the slow cooker.
- Stir gently to ensure the rice is evenly distributed and submerged in the liquid.
- Tip: Lightly grease the slow cooker with cooking spray or olive oil to prevent sticking.
Step 3: Cook
- Cover and cook on low for 2–3 hours, stirring once or twice if possible, until the rice is tender and creamy but still has a slight bite (al dente).
- Check at 2 hours to avoid overcooking—cooking times vary by slow cooker model.
- Tip: If the risotto looks dry, add an extra ¼ cup broth and stir.
Step 4: Finish the Risotto
- Once the rice is cooked, stir in 1 cup grated Parmesan cheese, ½ cup heavy cream, and a pinch of salt and pepper.
- If using, stir in 2 tbsp butter for extra richness.
- Mix until the cheese melts and the risotto is velvety smooth.
- Tip: Taste and adjust seasoning—Parmesan is salty, so go light on the salt at first.
Step 5: Serve
- Spoon the risotto into bowls or plates.
- Garnish with chopped fresh parsley for a vibrant finish.
- Tip: Serve immediately for the creamiest texture, as risotto thickens as it sits.
