If you love risotto but don’t love standing over a hot stove, this slow cooker version is a game-changer. It delivers the same creamy texture and rich flavor with a fraction of the effort. You’ll get tender, velvety rice that feels restaurant-worthy, while your slow cooker does all the heavy lifting.

It’s perfect for busy weeknights, cozy weekends, or anytime you want comfort food that feels special. Add your favorite mix-ins, and you’ve got a reliable, crowd-pleasing dish.

What Makes This Recipe So Good

Hands-off cooking: No constant stirring. The slow cooker makes creamy risotto with minimal effort.
Consistently creamy: Arborio rice releases starch slowly, giving that signature silky finish.
Adaptable flavor: Keep it simple with Parmesan and butter, or load it with mushrooms, peas, or lemon.
Great for entertaining: Frees you up to focus on other dishes or enjoy your guests.
Comforting and satisfying: The texture is luxe, and the flavor is rich without being heavy.

What You’ll Need

1 1/2 cups Arborio rice (or Carnaroli, if you can find it)
1 small onion, finely diced (or 2 shallots)
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup dry white wine (optional but recommended)
4 cups low-sodium chicken or vegetable broth, warmed
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt (to taste)
1/4 teaspoon black pepper
Fresh lemon zest (optional, for brightness)
Fresh herbs like parsley or chives, chopped (optional)
Optional mix-ins: sautéed mushrooms, peas, cooked asparagus, roasted butternut squash, crispy pancetta, or spinach

How To Make This Slow Cooker Risotto

Warm the broth: Heat your broth in a saucepan until just steaming.
Keeping it warm helps the rice absorb liquid evenly.
Sauté aromatics: In a skillet over medium heat, melt 1 tablespoon butter with the olive oil. Add onion and cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.
Toast the rice: Add Arborio rice to the pan and stir for 1–2 minutes.
You want the edges slightly translucent. This step deepens flavor and helps the rice keep its texture.
Deglaze with wine: Pour in the white wine and stir until mostly absorbed. If skipping wine, add a splash of broth instead.
Transfer to slow cooker: Scrape the rice mixture into the slow cooker.
Pour in the warm broth, add 1/2 teaspoon salt and pepper, and stir.
Cook low and slow: Cover and cook on Low for 1 hour 45 minutes to 2 hours. Check at 1 hour 30 minutes. The rice should be tender with a slight bite, and the mixture should be creamy but loose.
Finish for creaminess: Stir in remaining 2 tablespoons butter and the Parmesan.
If it looks too thick, add a splash of warm broth or hot water until it relaxes to a creamy flow.
Add mix-ins and brighten: Fold in any cooked mix-ins (like sautéed mushrooms or peas). Add a pinch more salt if needed, a crack of pepper, and a little lemon zest if you like.
Serve immediately: Risotto waits for no one. Spoon into warm bowls and top with herbs and extra Parmesan.

Storage Instructions

Refrigerate: Cool quickly, then store in an airtight container for up to 3 days.
Reheat: Warm gently on the stove over low heat with a splash of broth, water, or milk to loosen.
Stir until creamy again.
Freezing: Not ideal. The texture becomes grainy. If you must, freeze flat in portions and reheat with extra liquid and Parmesan to help revive it.
Leftover idea: Turn cold risotto into arancini (cheesy fried risotto balls) the next day.

Why This is Good for You

Portionable comfort: A small bowl satisfies thanks to the creamy texture and umami from Parmesan.
Balanced add-ins: Add peas, spinach, or mushrooms for fiber and micronutrients without losing that classic risotto feel.
Lower-sodium control: Using low-sodium broth lets you season to taste without overdoing it.
Energy-friendly: Arborio rice offers steady carbs, great for an active day or post-workout meal when paired with protein.

Common Mistakes to Avoid

Using the wrong rice: Long-grain rice won’t get creamy.
Stick to Arborio or Carnaroli.
Skipping the toasting step: Toasting the rice builds flavor and improves texture. Don’t skip it.
Letting it overcook: Check early. Slow cookers vary, and overcooked risotto turns mushy.
Adding cheese too soon: Stir Parmesan in at the end for a smooth finish.
Early cheese can become oily or clumpy.
Serving it too thick: Risotto should softly spread on the plate. Loosen with warm broth before serving.
Forgetting to season: Taste at the end. Parmesan adds salt, so adjust after the cheese.

Variations You Can Try

Mushroom Risotto: Sauté sliced cremini or shiitake mushrooms until browned and fold in at the end with a knob of butter and thyme.
Lemon and Pea Risotto: Stir in thawed peas, lemon zest, and a squeeze of lemon juice.
Finish with mint or parsley.
Butternut Squash Risotto: Roast cubes of squash until caramelized and add with sage and a hint of nutmeg.
Spinach and Parmesan: Fold in baby spinach until wilted. Add extra Parmesan and black pepper.
Pancetta and Leek: Cook diced pancetta until crisp, sauté leeks in the fat, and mix in for salty, savory depth.
Truffle Touch: Finish with a small drizzle of truffle oil and extra Parm for a fancy spin.

FAQ’s For Slow Cooker Risotto

Can I make this without wine?

Yes. Replace the wine with extra broth and add a teaspoon of lemon juice at the end to mimic the brightness wine provides.

How do I prevent the risotto from drying out?

Keep extra warm broth on hand and stir in a splash right before serving.

Risotto thickens as it sits, so adjust the consistency just before it hits the table.

Can I use brown rice?

Not for classic risotto texture. Brown rice won’t release the same starch and needs much longer to cook. If you try it, expect a chewier, less creamy result and add 30–45 minutes.

What slow cooker setting works best?

Low is best for even cooking and a creamy finish.

High tends to overcook the edges before the center is tender.

How do I double the recipe?

You can double ingredients in a large slow cooker (6–7 quarts). Add 10–20 extra minutes and check frequently near the end. Stir in additional broth to keep it creamy.

My risotto is too loose.
What should I do?

Let it sit uncovered for a few minutes and stir. The rice will continue to absorb liquid. If it’s still loose, add a bit more Parmesan.

Can I keep it warm for guests?

Yes, on Warm for up to 20–30 minutes.

Stir occasionally and add small splashes of warm broth to maintain a creamy texture.

Is Parmesan necessary?

It’s key for flavor and creaminess, but you can use Pecorino Romano for a sharper edge or a vegetarian hard cheese if preferred.

In Conclusion

Creamy Slow Cooker Risotto gives you all the comfort of classic risotto without the constant stirring. With a few simple steps and quality ingredients, you’ll get a silky, satisfying dish that’s easy to customize. Keep it basic with Parmesan, or build on it with mushrooms, peas, or lemon.

It’s a reliable, cozy staple you’ll come back to again and again.