Irresistible Easy Crockpot Risotto
A creamy, comforting Italian dish made effortlessly in a crockpot, customizable with various vegetables and proteins.
Ingrédients
Main Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese Substitute with plant-based cheese for a vegan version.
- 1 tablespoon olive oil
Seasoning and Optional Add-ins
- to taste Salt and pepper
- 1 cup mushrooms, peas, or spinach Optional; add based on your preference.
Instructions
Preparation
- Gather all your ingredients, finely chop the onion, and mince the garlic.
Cooking
- In your crockpot, combine the Arborio rice, chopped onion, minced garlic, and olive oil. Stir well to coat the rice.
- Pour in the broth over the rice mixture and stir to ensure even distribution.
- Sprinkle salt and pepper over the mixture, adjusting to taste. Add any optional ingredients at this stage.
- Cover the crockpot and set it to cook on low for 3-4 hours. Stir occasionally.
- Check the risotto for doneness around the 3-hour mark. Add more broth if needed.
- Once the rice is tender, stir in the grated Parmesan cheese.
- Taste and adjust the seasoning before serving.
Notes
To store, let it cool before placing in an airtight container. It lasts 3-5 days in the fridge or up to 3 months in the freezer. Reheat with a splash of broth or water for creaminess.