Slow Cooker Risotto

I used vegetable broth, asparagus, and began cooking on high. Used minced garlic instead. Also, I set a timer for every 30 minutes. Watched and stirred it quite often. After about an hour, I lowered my crock pot to low. Next time, I will start at low and continue with watching and stirring. I will add parmesean cheese to the amount I will be eating when I warm it up.

For being a recipe in a slow cooker this is really good. Is it as god as the slow stove method, probably not but it's a great side dish for busy days. Toss everything in and forget about it. 5 stars for being family friendly and easy to make. This will be on dinner rotation going forward.

This is such a low fuss method for making risotto. I didn’t have any dried onion so I just added a little chopped onion. Next time I wouldn’t cook it as long but it was still pretty good.

I love risotto and was excited about trying this one since it was in the slow cooker. I was not expecting it to have the same creamy texture as one cooked on the stove top, but, was still intrigued to give it a try. The plus side was that the flavor was wonderful! You could taste a perfect blend of garlic, white wine, & parmesan cheese. I would give the flavor five stars. The downside for us was the texture. We did not care for the texture at all. I kept checking it to be sure it did not overcook. It seemed to be the perfect texture, but, had not absorbed the liquid and was still runny. I cooked until the liquid was just absorbed - about 2 hours. The rice was very mushy. It was so mushy it seemed more like mashed potatoes. I would rate the texture one star. Although the flavor was a big hit, I don't plan on making it again.

It was good and easy to make. I used homemade chicken broth which gave it an extra richness. I think the cooking time is way too much.

This was delicious. Mine was a bit overcooked. I would suggest checking it prior to the 2 hours to see if this is done. I am sure the cooking time varies a bit depending upon your device