Slow Cooker Risotto with Spinach and Peas Recipe
Arborio rice simmered with white wine and broth, finished with Parmesan, peas, and spinach for a creamy crock pot risotto. Perfect for family dinners or holiday gatherings.
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Servings: 8
Calories: 266kcal
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.
Nutrition
Calories: 266kcal | Carbohydrates: 47g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 771mg | Potassium: 234mg | Fiber: 3g | Sugar: 4g | Vitamin A: 886IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 3mg
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