Ingredients
- 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
Instructions
- In a slow cooker, combine Arborio rice, broth, white wine (if using), onion, and garlic. Stir well to combine.
- Cover and cook on low for 2–3 hours, stirring occasionally to maintain a creamy texture.
- Once the rice is tender and creamy, stir in Parmesan cheese and heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan if desired.
Notes
- Use Arborio rice for the best creamy texture—other rice types won’t yield the same result.
- Substitute vegetable broth for a vegetarian version.
- For extra flavor, stir in cooked mushrooms, shredded chicken, or peas at the end.
- If skipping wine, replace it with an equal amount of broth.
- Reheat with a splash of broth or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg
