Let’s walk through making risotto the slow cooker way:

1. Combine Initial Ingredients:

• In the insert of your slow cooker, combine the uncooked Arborio rice, chicken or vegetable broth, white wine (if using), finely chopped onion, and minced garlic.
• Stir everything together well to ensure the rice is mostly submerged in the liquid.

2. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 2-3 hours. Stir occasionally (perhaps every 30-45 minutes) during the cooking process, especially scraping the bottom, to prevent rice from sticking and to help release some starch for creaminess. The risotto is done when the rice is tender but still has a slight bite (al dente) and the mixture is creamy. Cooking time can vary greatly depending on the slow cooker model.

3. Finish with Cream and Cheese:

• Once the rice is cooked to your liking, turn off the slow cooker or switch to the “Keep Warm” setting.
• Stir in the grated Parmesan cheese and the heavy cream until the cheese is melted and everything is well combined and creamy.
• Taste and season with salt and pepper as needed. Be cautious with salt, as broth and Parmesan are already salty.

4. Garnish and Serve:

• Serve the Garlic Parmesan Risotto hot, immediately after stirring in the cheese and cream.
• Garnish generously with fresh chopped parsley.

A creamy, comforting risotto achieved with significantly less stirring