7 Summer Slow Cooker Risottos


Header image of Squash and Saffron Risotto: CHOW

A summery risotto is a great one-pot meal that you can have on the table ready to serve with little effort. But forget the constant stirring and use your slow cooker to make a seasonal and scrumptious risotto in no time. Try out these 7 recipes for slow cooker risotto that is so good you can serve it as an entrée with a small salad and everyone will leave the table happy.

1.  Slow Cooker Mushroom Risotto

Culinary Colleen

This is the perfect vegetarian risotto recipe, with vegetable broth, porcini and cremini mushroom, lots of parmesan, and leeks. Farro is used instead of traditional Arborio rice and adds an extra bite. Get the recipe here.

2. Slow Cooker Asiago and Asparagus Risotto

The Shabby Creek Cottage

Tender asparagus and asiago cheese are combined in this take on risotto, along with a generous cup of heavy cream and a quarter cup of butter. The silky, smooth risotto is already full of vegetables so pair it with some grilled meat for a fantastic summer dinner. Get the recipe here.

3.  Mushroom Barley Risotto

The Domestic Geek

This recipe takes the flavor profile of your favorite soup and turns it into a creamy risotto, with carrots, fresh thyme, mushrooms, onions, and garlic. Substitute with any fresh herbs you have growing in the garden; the more the merrier. Get the recipe here.

4. Slow Cooker Parmesan Mushroom Risotto

White wine, mushrooms, garlic, and parmesan lend a hit of umami to this simple slow cooker recipe that you can make any time of year. Top with fresh parsley and you’re all set. Get the recipe here.

5. Chicken and Mushroom Farro Risotto

Fearless Homemaker

Nutty farro and parmesan meld well with the full pound of cremini mushrooms in this slow cooker risotto recipe that is also packed with protein. You can use boneless skinless chicken breasts or substitute with thighs to add more flavor. Get the recipe here.

6. Slow Cooker Cauliflower and Pea Risotto

Teaspoon of Spice

You can use fresh or frozen peas for this recipe, which has an entire half head of cauliflower in it. Top with a poached egg and you have a perfectly simple summer dinner that requires little more than hitting the power button on your slow cooker. Get the recipe here.

7. Tomato and Vegetable Quinoa Risotto

Uproot from Oregon

Quinoa is a pleasant change from the traditional risotto rice here, along with the optional 4 cups of fresh spinach. A full cup of shredded mozzarella and some marinara sauce add in classic Italian flavors and the batch is big enough that you should have some tasty leftovers. Get the recipe here.

Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC's best ramen, and is one of the few people who admit to disliking brunch.

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