Everyone loves risotto, but nobody loves all the stirring and watching required. This is one of the easiest risotto recipes you'll ever find because you can do it all in the crock pot.
This risotto recipe calls for arborio rice, just like a traditional risotto. Arborio rice has a high starch content, and in traditional risotto, that starch is released through gradual, constant stirring over time. The result is a sinfully creamy rice dish beyond compare. Because you aren't stirring the rice in this recipe, you won't get the exact same texture with this risotto. But in a pinch, it's a fine substitute, and it tastes wonderful with chicken breasts with wine, baked chicken and mushrooms or rotisserie chicken stew. It also makes a great vegetarian main dish or side dish.
Feel free to substitute baby spinach for the Swiss chard in this risotto recipe. It will turn out just fine.
Crock Pot Risotto with Swiss Chard
- 1 Tbsp. olive oil
- 1 small onion, diced
- 1-1/4 cups uncooked arborio rice
- 1/4 cup dry white wine
- 3-3/4 cups low-sodium chicken broth or vegetable broth
- dash of kosher salt
- 3 cups Swiss chard
- 1/2 cup Parmigiano-Reggiano cheese
Heat olive oil in a small skillet over medium-high heat. Add the onions and cook 4-5 minutes until translucent. Pour into slow cooker stoneware. Add rice to stoneware and stir until coated with the olive oil-onion mixture. Pour white wine and chicken broth over top. Add a dash of salt.
To prepare the Swiss chard, fill a large bowl with cold water. Add the chard. Lift the chard out and drain the bowl. Repeat the process a second time. Dry the chard leaves with a paper towel. Lay a leaf of chard on your cutting board and fold one side over the other, as if folding a piece of paper lengthwise. Cut alongside the stem lengthwise. Remove stem and save for another use. Chop the chard leaves and add them to the slow cooker stoneware.
Cover and cook on high 2 to 2-1/2 hours or until all the liquid is absorbed. Stir in the Parmigiano-Reggiano and serve immediately.
Serves 6-8.
Per serving (based on 6): 241 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 33 g carbohydrate, 1 g fiber, 10 g protein, 23% Vitamin A, 11% Vitamin C, 15% calcium, 13% iron
For more great risotto and rice recipes, see also:
- Shallot and Gorgonzola Risotto
- Quinoa Risotto with Italian Cheese
- Crockpot Jambalaya
- Crock Pot Lemon Chicken with Rice
