Risotto with Parmigiano Reggiano in a Crock Pot

Nutriscore Rating: 63/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 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

8 steps

1. Turn on the Crock Pot to the high setting. Add the olive oil and unsalted butter, allowing it to melt and heat up slightly.

2. Add the finely chopped onion and minced garlic to the Crock Pot. Stir occasionally and let them soften for about 5-7 minutes.

3. 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.

4. Pour in the dry white wine and stir. Let the wine cook down for another 3-5 minutes until reduced by half.

5. Add the chicken or vegetable broth, salt, and black pepper. Stir everything together and cover the Crock Pot with the lid.

6. 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.

7. Once the rice is tender and creamy, stir in the grated Parmigiano Reggiano cheese. Adjust the seasoning with additional salt and pepper if necessary.

8. Serve immediately, garnished with fresh chopped parsley if desired.

Nutrition Facts

1 serving (422.2g)

Calories		568
% Daily Value*
Total Fat		23.2 g	30%
	Saturated Fat	11.0 g	55%
	Polyunsaturated Fat	0.0 g
Cholesterol		53 mg	18%
Sodium		1502 mg	65%
Total Carbohydrate		66.3 g	24%
	Dietary Fiber	1.3 g	5%
	Total Sugars	2.5 g
Protein		17.7 g	35%
Vitamin D		0.4 mcg	2%
Calcium		364 mg	28%
Iron		0.8 mg	5%
Potassium		227 mg	5%

*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.

Source of Calories

Fat: 838 cal (38.4%%)

Protein: 286 cal (13.1%%)

Carbs: 1060 cal (48.5%%)