Risotto in the Slow Cooker


I wasn’t convinced about this one: the creaminess of a good risotto comes from the stirring, and you don’t stir in a slow cooker. Yet making a good risotto is also time-consuming: you have to stand next to the stove, stirring, adding hot stock, burning your mouth on not-quite-cooked grains of rice.

Risotto in the slow cooker doesn’t quite work, because you lose the stirring. But if you forget about risotto, and focus on a sticky rice dish, this is really nice. It’s also really like sticky rice from a Thai restaurant.

I made ours with chicken in it, but a basic risotto recipe is easily adaptable.


Serves 2 generously

  • 1/2 onion
  • 1 clove garlic
  • 200g arborio risotto rice
  • 600ml chicken stock (you could replace 100ml of this with white wine; I chose not to)
  • 1 tbsp olive oil
  • 1 tbsp butter


  1. Melt the olive oil and butter in a frying pan and saute the onion until soft.
  2. Add the garlic and cook for 1 minute. Add the rice and cook for another few minutes, until the rice turns translucent.
  3. Transfer the rice mixture to the slow cooker.
  4. Add the stock. Cook on Low for 2 hours.

Screen Shot 2013-04-01 at 14.54.49



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