Slow Cooker Garlic Parmesan Risotto is my secret weapon for nights when I want something warm, comforting, and elegant without hovering over the stove. It’s rich, creamy, and full of deep Parmesan flavor with just the right kick of garlic. Whether it’s a romantic dinner or a cozy evening in, this dish brings that restaurant-level feel right to my table—with minimal effort.

Slow Cooker Garlic Parmesan Risotto

Why You’ll Love This Recipe

I love how this risotto brings together gourmet flavors with weeknight simplicity. No constant stirring, no babysitting—just toss everything into the slow cooker and let it work its magic. The garlic and Parmesan blend into the Arborio rice beautifully, and the splash of cream at the end makes it irresistibly silky. It’s one of those dishes that feels special without being fussy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups Arborio rice
4 cups chicken or vegetable broth
1/2 cup white wine (optional)
1 onion, finely chopped
4 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish

Directions

I combine the Arborio rice, broth, white wine (if I’m using it), chopped onion, and minced garlic in the slow cooker.
I stir everything together, cover it up, and let it cook on low for about 2 to 3 hours.
I give it a stir now and then, just to keep it creamy and help the rice cook evenly.
Once the rice is tender and creamy, I stir in the Parmesan cheese, heavy cream, and season it with salt and pepper.
I serve it hot, finished off with a sprinkle of fresh parsley for a pop of color and freshness.

Servings and timing

This recipe makes 4 generous servings. It takes about 2 to 3 hours in the slow cooker on low. If I’m prepping for a special occasion, I usually set it and forget it, checking in with a stir or two to keep the texture just right.

Variations

I sometimes mix things up depending on the occasion or what’s in the fridge. For a heartier meal, I add cooked mushrooms or shredded rotisserie chicken at the end. Swapping out the Parmesan for Asiago gives it a slightly nuttier flavor, and I’ve even added a handful of peas for a touch of sweetness and color. If I want to make it vegetarian, I stick to vegetable broth and skip the wine.

Storage/Reheating

If I have leftovers (which isn’t often), I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or cream and warm it gently on the stovetop or in the microwave, stirring occasionally to bring back that creamy texture.

FAQs

How do I know when the risotto is done in the slow cooker?

I check that the rice is tender but still has a slight bite (al dente), and the mixture should be creamy—not too dry or soupy.

Can I make this risotto ahead of time?

Yes, I sometimes make it earlier in the day and keep it on the “warm” setting in the slow cooker until it’s time to eat. Just give it a good stir and maybe a splash of broth before serving.

What can I use instead of white wine?

If I don’t have wine on hand or want to skip it, I just replace it with extra broth. It still turns out delicious and creamy.

Is Arborio rice necessary?

Yes, Arborio rice is ideal because of its high starch content, which gives risotto its signature creamy texture. I wouldn’t swap it for regular rice.

Can I freeze leftovers?

I usually don’t freeze risotto because the texture can get a little off when it thaws. It’s best enjoyed fresh or reheated from the fridge within a few days.

Conclusion

Slow Cooker Garlic Parmesan Risotto is one of those dishes I keep coming back to. It’s comforting, flavorful, and feels a little luxurious—without needing to stand over the stove. Whether I’m cooking for someone special or just treating myself, it never disappoints.