Slow Cooker Risotto with Spinach and Peas is creamy and comforting with Arborio rice, white wine, Parmesan, and plenty of greens. Serve with warm garlic bread or Herb Roasted Butternut Squash.
Easy Risotto in the Crock Pot
Slow cooking is a practical way to make a dish that usually demands a lot of attention, and the results are just as cozy and delicious as the traditional method.
Traditional risotto usually means standing at the stove, ladling in broth a little at a time and stirring constantly to coax out the rice’s starches. It’s a hands-on process that can be quite satisfying, but not always one that fits into a busy day.
The slow cooker/crock pot makes things much easier: once the rice, broth, and aromatics are in, the cooking is mostly unattended. By the time it’s ready, the rice has developed the creamy risotto texture you expect without the constant stirring. Fresh spinach, peas, and Parmesan are stirred in at the end, for an extra layer of fresh flavor before serving.
This slow cooker risotto recipe makes eight generous portions, so it works well for family dinners or when you want leftovers to reheat later in the week.
Ingredients for Slow Cooker Risotto with Spinach and Peas
Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Butter – For toasting the rice and aromatics at the start. Olive oil can also be used.
- Shallot and Fresh Garlic – A quick sauté builds the flavor base.
- Arborio rice – This short-grain rice is the essential grain for risotto. The natural starches in Arborio rice release slowly as it cooks, giving the risotto its creamy texture.
- White Wine – Use a dry white such as sauvignon blanc or pinot grigio for a nice balance. If you want to omit the wine, just add extra broth in the same amount.
- Broth – Vegan chicken broth or vegetable broth can be used for this recipe. If using vegetable broth, add a little extra salt since it’s usually less seasoned.
- Ground Black Pepper
- Parmesan Cheese – This traditional cheese for risotto melts into the rice and makes the whole dish creamy and savory.
- Frozen Peas – For a pretty pop of color and texture. Let them thaw before stirring in so they warm quickly. Canned peas are too mushy and not recommended for this dish.
- Fresh Spinach – Chopped spinach wilts right into the hot risotto and adds a nice freshness to the finished dish. Frozen spinach can be used, but the result is generally not as vibrant.
- Parsley – The final touch for extra freshness before serving.
Make it Vegan 🌱
For a plant-based risotto, use non-dairy butter and Parmesan cheese.
How to Make Slow Cooker Risotto with Spinach and Peas
STEP ONE – Sauté the Aromatics. In a medium skillet, melt butter over medium heat. Add shallots and cook 3 minutes until softened. Stir in garlic for 30 seconds. Add Arborio rice and cook 3 minutes, stirring, until lightly toasted and edges look translucent.
STEP TWO – Deglaze and Move to Slow Cooker. Pour in the wine and stir until mostly absorbed, about 1 minute. Transfer everything to a 6-quart slow cooker.
STEP THREE – Cook the Risotto. Stir in broth and black pepper. Cover and cook on High for 2½ hours (exact cooking time may vary depending on your slow cooker) until rice is tender but still al dente and the mixture looks creamy. Stir once midway if you can.
STEP FOUR – Finish and Serve. Stir in Parmesan cheese, peas, spinach, and parsley. Cover and let sit 5 minutes so the cheese melts and the greens wilt. Adjust seasoning to taste and serve hot.
FAQ
Can I make this ahead of time?
Risotto is best enjoyed fresh, but leftovers do reheat well with extra broth. If cooking for a holiday, you can sauté the aromatics and toast the rice a day in advance, then finish the slow cooker portion when ready.
Can I add other vegetables?
Yes. Roasted mushrooms or asparagus tips pair especially well with the risotto and can be stirred in at the end with the spinach and peas.
Can I Use a Different Rice Instead of Arborio?
Arborio rice is the classic choice for risotto because it’s a short-grain rice with a high starch content, which gives the dish its creamy consistency. Other short-grain varieties like Carnaroli or Vialone Nano also work beautifully as risotto rice, though they can be difficult to find in regular grocery stores. Long grain rice won’t give the same texture, so it’s best to stick with short-grain options for the best results.
Can I cook on Low instead of High?
Cooking on Low isn’t recommended for risotto. The rice can become mushy with a longer cook time. Stick with High for 2–2½ hours for the best texture.
Storage and Reheating
- Leftover risotto should be stored in an airtight container in the refrigerator. Reheat gently on the stove over low heat, adding a splash of broth to loosen the risotto as it warms.
- Freezing isn’t recommended, as the texture of the rice changes once thawed.
More Slow Cooker Recipes You’ll Love!
- Crock Pot Baked Ziti
- Slow Cooker Green Bean Casserole
- Slow Cooker Baked Potatoes
- Slow Cooker Cheesy Corn
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Slow Cooker Risotto with Spinach and Peas Recipe
Ingredients
- 4 tablespoons butter
- 1/4 cup shallot chopped
- 1 tablespoon garlic minced
- 2 cups Arborio rice
- 2/3 cup dry white wine
- 6 cups chicken-style broth or vegetable broth
- 3/4 teaspoon ground black pepper
- 1 1/2 cups Parmesan cheese finely grated
- 1 ½ cups frozen peas thawed
- 1 ½ cups fresh spinach chopped
- 2 tablespoons fresh parsley chopped
Instructions
- In a medium skillet, melt butter over medium heat. Add shallots and cook 3 minutes until softened. Stir in garlic for 30 seconds. Add Arborio rice and cook 3 minutes, stirring, until lightly toasted and edges look translucent.
- Pour in the wine and stir until mostly absorbed, about 1 minute. Transfer everything to a 6-quart slow cooker.
- Stir in broth and black pepper. Cover and cook on High for 2½ hours (exact cooking time may vary depending on your slow cooker) until rice is tender but still al dente and the mixture looks creamy. Stir once midway if you can.
- Stir in Parmesan cheese, peas, spinach, and parsley. Cover and let sit 5 minutes so the cheese melts and the greens wilt. Adjust seasoning to taste and serve hot.
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