Submitted by Amie Barrett


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Serving: 4
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


  • 5 cups Stock (chicken or vegetable)
  • 1 Brown Onion chopped finely
  • 1 tbsp Garlic crushed
  • 2 cups Arborio Rice
  • 2 tbsp Butter
  • 1/4 cup White wine (or extra stock is fine)
  • 1/2 cup grated cheese (Parmesan is best)


  • Turn your slow cooker on to low and allow to heat for 15 minutes or so.
  • Meanwhile add the butter, chopped brown onion and garlic to a frypan and saut until onion goes clear.
  • Transfer to slow cooker and add the rice and mix to coat.
  • Pour in the stock and white wine.
  • Cook on low for 2 hours.
  • Stir well.
  • Add the additional ingredients you'd like to flavour your risotto with (mushrooms and chicken is nice, or pumpkin and spinach -add spinach just prior to serving though) and allow to cook for a further 1 hour or until all stock is absorbed- this will depend on your slow cooker
  • Stir through the cheese, and serve immediately.
  • This freezes and reheats well.
  • Tip- it is best to precook meats prior to adding so that the juices don't ruin the mix

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