Risotto with Parmigiano Reggiano in a Crock Pot
Elevate your dinner game with this indulgent **Risotto with Parmigiano Reggiano in a Crock Pot**, a foolproof recipe that combines creamy, restaurant-quality risotto with the ease of slow cooking. Featuring tender Arborio rice infused with the richness of dry white wine, savory broth, and aromatic garlic and onion, this dish creates layers of comforting flavor right in your Crock Pot. Finished with generous shavings of Parmigiano Reggiano cheese and a touch of butter for luxurious depth, this hassle-free risotto is perfect for busy weeknights or elegant gatherings. With minimal stirring and maximum comfort, serve it piping hot, garnished with fresh parsley for a vibrant finish. Keywords: Crock Pot risotto, easy slow cooker recipes, Parmigiano Reggiano risotto, creamy rice recipes.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable broth
- 0.5 cups Dry white wine
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Parmigiano Reggiano cheese, grated
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Turn on the Crock Pot to the high setting. Add the olive oil and unsalted butter, allowing it to melt and heat up slightly.
Add the finely chopped onion and minced garlic to the Crock Pot. Stir occasionally and let them soften for about 5-7 minutes.
Stir in the Arborio rice, ensuring it gets coated with the butter and oil mixture. Allow the rice to toast slightly for 2-3 minutes.
Pour in the dry white wine and stir. Let the wine cook down for another 3-5 minutes until reduced by half.
Add the chicken or vegetable broth, salt, and black pepper. Stir everything together and cover the Crock Pot with the lid.
Cook on high for 60-70 minutes, stirring every 20-25 minutes to ensure even cooking and to prevent the rice from sticking to the bottom.
Once the rice is tender and creamy, stir in the grated Parmigiano Reggiano cheese. Adjust the seasoning with additional salt and pepper if necessary.
Serve immediately, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 8264 mg | 359% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2761 mg | 212% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
