A garlic and Parmesan risotto is one of the most basic types of this dish. Once you master it, you can play around with the ingredients however you choose, but the recipe that follows is how most risottos start. Luckily, because this dish is made entirely in the slow cooker, there's not a lot to master.
This recipe is your basic set it and forget it meal. You can of course saute the onions and garlic beforehand if you choose, but it's so much easier if you can just place everything in the slow cooker at once and walk away just to come back to a delicious meal or side dish a couple hours later. Because sometimes, you need something easy and simple that doesn't require a ton of fuss. This recipe delivers that, and it's pretty tasty too!
How to Make Slow Cooker Garlic Parmesan Risotto
6
5 minutes
2 hours
2 hours, 5 minutes
1 1/4 cup Arborio rice
1/4 cup white wine
4 cups chicken broth
1 onion, chopped in a small dice
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cups Parmesan cheese, grated
Place all ingredients, except Parmesan cheese, into a 6-quart slow cooker and mix well.
Place lid on and cook on high for 1 1/2 to 2 hours, until rice is tender and most of the liquid has been absorbed.
Remove lid from slow cooker and stir in Parmesan cheese.
