Easy Slow Cooker Risotto

I don’t know about you, but when the weather gets cooler, I’m all about my slow cooker!  I love to kick it on in the morning and smell its goodness all day long, and then enjoy a hot meal at the end of my day.  I am a big risotto fan, and this recipe is so easy and tasty, and we keep it on repeat in the Fall and Winter.


  • 1 1/4 cup uncooked Arborio rice
  • 1/4 cup olive oil
  • 4 cups vegetable broth
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup shredded parmesan cheese (Can use dairy free for vegan)
  • 1-2 cups of desired vegetables (Ideas: corn, asparagus, mushrooms, peas)
  • 2 tbsp. thyme
  • 2 tbsp. basil



  • Combine rice, vegetables, and all your seasonings in your slow cooker.
  • Add in olive oil and broth.  Stir until combined.
  • Cover and cook on high for 1 1/2 – 2 hours, or until most of the moisture is absorbed.
  • Add in cheese and stir.


There are a lot of ways to be creative with this recipe depending on the vegetables you want to add.  I can’t wait to hear what you think!


Molly B.

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