Best 15 Quart Crock Pot Risotto Recipes

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SLOW COOKER MUSHROOM RISOTTO



Slow Cooker Mushroom Risotto image

Cheat the time over the stove with this slow cooker mushroom risotto. Enjoy a homecooked, rich, creamy and easy-to-make risotto.

Provided by The Cooking Jar

Time 2h

Yield 8

Number Of Ingredients 9

4 tablespoons butter
8 oz. portabella mushrooms, thinly sliced
1 shallot/ 1/4 yellow onion, diced
1 teaspoon garlic, minced
1 3/4 cups Arborio rice
4 cups chicken broth
Salt and pepper to taste
1 cup peas
1/4 cup Parmesan cheese

Steps:

  • Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated
  • Add in rice, stirring to coat for 2 minutes
  • Spray the slow cooker with cooking spray and add rice mixture
  • Pour in broth and season with salt and pepper to taste
  • Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed
  • Once it's cooked, stir in peas and Parmesan cheese and mix well
  • Dish and serve hot

Nutrition Facts : Calories 231 calories, Sugar 2.2 g, Sodium 871.1 mg, Fat 7 g, SaturatedFat 4.2 g, TransFat 0.2 g, Carbohydrate 35.9 g, Fiber 1.2 g, Protein 6.1 g, Cholesterol 19.8 mg

SLOW COOKER ITALIAN SAUSAGE RISOTTO



Slow Cooker Italian Sausage Risotto image

This slow cooker risotto takes just a few minutes of prep and is loaded with Italian sausage, spinach and herbs.

Provided by Julie Andrews

Categories     Dinner

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, peeled and diced
1-pound ground Italian sausage (turkey or pork)
2 cloves garlic, peeled and minced
1 tablespoon Italian seasoning
1 tablespoon dried oregano leaves
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
1 cup arborio rice
4 cups unsalted chicken stock
4 cups fresh spinach
Shaved parmesan and chopped flat-leaf Italian parsley, for garnish

Steps:

  • Heat oil in large skillet to medium-high heat. Add the onion and saute 3-4 minutes, until tender. Add the Italian sausage and cook, stirring regularly, until browned, breaking it up into small pieces with a wooden spoon.
  • Add the garlic, Italian seasoning, oregano, salt and black pepper and stir to combine.
  • Place the Italian sausage mixture into the bowl of a slow cooker. Add the arborio rice and chicken stock and stir to combine.
  • Cook on high 1 ½ to 2 hours or low 3-4 hours. Stir in the spinach.
  • Taste and adjust seasoning, if necessary. Serve garnished with parmesan and parsley.

Nutrition Facts : ServingSize 1/10 of recipe, Calories 254 calories, Sugar 1g, Sodium 277mg, Fat 6g, SaturatedFat 1g, UnsaturatedFat 2g, TransFat 0g, Carbohydrate 31g, Fiber 5g, Protein 18g, Cholesterol 34mg

SLOW-COOKER JAMBALAYA RISOTTO



Slow-Cooker Jambalaya Risotto image

I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. -Angela Westra, Cambridge, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 16

2-1/2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups tomato sauce
1-1/4 cups uncooked arborio rice
3 tablespoons finely chopped onion
1 tablespoon dried parsley flakes
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined and tails removed
1/2 pound fully cooked andouille sausage links, sliced
2/3 cup shredded Parmesan cheese, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.

Nutrition Facts : Calories 335 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 1276mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT



Risotto With Parmigiano-Reggiano in a Crock Pot image

Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.

Provided by zuzuzpetals

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup basil olive oil, plus
little extra basil olive oil
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
3 3/4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)

Steps:

  • Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
  • Lightly coat the insert of crock pot with some extra basil olive oil.
  • Add the sauted shallots and basil oil to the crockpot insert.
  • Add the rice and coat it with the mixture.
  • Stir in the wine.
  • Stir in the chicken broth.
  • Add the salt.
  • Cover and cook on high for about 2 hours or until all the liquid is absorbed.
  • Just before serving, stir in the cheese.
  • Have extra grated cheese to put on top of each serving.
  • If I was going to add shrimp, chicken, corn, salmon etc.
  • ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

SLOW COOKER RISOTTO



Slow Cooker Risotto image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

Steps:

  • Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

1.5 QUART CROCK-POT RISOTTO



1.5 Quart Crock-Pot Risotto image

I made this a very simple recipe, and then each person added butter or grated parmesan to their liking.

Provided by Yoga Booty

Categories     Rice

Time 2h5m

Yield 4-5 serving(s)

Number Of Ingredients 3

1 cup arborio rice
3 cups chicken stock
1/2 onion, chopped

Steps:

  • spray inside of crockpot with olive oil spray.
  • combine ingredients and cook on high for around 2 hours , stirring occasionally.

Nutrition Facts : Calories 249.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 5.4, Sodium 258.3, Carbohydrate 47.3, Fiber 1.6, Sugar 3.4, Protein 7.9

SLOW-COOKER LEMON SCENTED RISOTTO



Slow-Cooker Lemon Scented Risotto image

Progresso® chicken broth provides a simple addition to this slow cooked risotto - a tasty Italian side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 13

1/4 cup butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 cups uncooked short-grain Arborio rice
1 cup white wine
5 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup freshly grated Parmesan cheese
2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
Additional fresh thyme, lemon peel, and ground pepper, if desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add shallots and garlic; cook 2 to 3 minutes, stirring frequently, until shallots are tender. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed. Pour rice mixture into slow cooker.
  • In 8-cup microwavable measuring cup, microwave broth on High 2 minutes or until very hot. Pour into slow cooker. Stir in 1 teaspoon thyme, the salt and pepper.
  • Cover; cook on High heat setting 2 hours. Stir in cheese, remaining 2 tablespoons butter, the lemon peel and lemon juice. Garnish with additional thyme, lemon peel and ground pepper. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

SLOW-COOKER CHICKEN RISOTTO



Slow-Cooker Chicken Risotto image

Risotto made easy! Start the chicken cooking in the morning, and then add the rice just before serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 4

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 clove garlic, finely chopped
2 cups water
2 cups uncooked instant white rice
2 tablespoons butter or margarine
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup grated Parmesan cheese

Steps:

  • In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.

Nutrition Facts : Calories 580, Carbohydrate 57 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g, TransFat 1/2 g

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