Risotto in a slow cooker - a dish from Italy

Risotto in a slow cooker is a dish from Italy. Recipes for risotto in a slow cooker with mushrooms, chicken, vegetables, bacon

Risotto is a rice dish that features a special mixture.

It is not as crumbly as pilaf, and not as viscous as porridge. You don't have to be a restaurant chef to cook a true Italian dish.

It’s enough to have a slow cooker in the kitchen and find a couple of good recipes.

Risotto in a slow cooker - general principles of production

The standard for risotto is arborio rice. This variety has a round shape and is rich in starch, which makes the finished dish fluid and creamy. But more and more often, risotto is prepared with other types of rice that are in the kitchen.

What can be added to the dish:

• fresh and frozen vegetables;

The addition of wine gives the dish a special taste. Mostly they drink a snow-white drink. Wine is added directly to the rice and allowed to be absorbed. Then add broth or water.

In the process of making risotto, two modes are usually used. First, fry the ingredients on baking or frying programs. Then it is brought to readiness using pilaf, buckwheat or rice modes. Risotto is served with Parmesan, often supplemented with basil and fresh tomatoes.

Recipe 1: Risotto in a slow cooker with white mushrooms

A recipe for a wonderful risotto in a slow cooker, which requires fresh or frozen snow-white mushrooms. The wine is also consumed snow-white.

Ingredients

• 200 grams of mushrooms;

• 2 cloves of garlic;

• 0.5 glass of snow-white wine;

• 100 grams of parmesan;

• 1 bouillon cube.

Manufacturing

1. Set the “Baking” mode and pour the recipe oil into the multicooker.

2. Add onion, cut into cubes. Fry until golden brown for about fifteen minutes.

3. Add mushrooms, cut into small pieces. Before doing this, rinse them well and let the water drain. Fry for another 10 minutes.

4. Pour the rice into a bowl, rinse it, and add it to the mushrooms in the slow cooker. Lightly fry too.

5. Add wine and wait for complete evaporation.

6. Mix the bouillon cube and 3.5 cups of water, dissolve and pour into the risotto.

7. Immediately pour in the recipe cream, add salt, and stick in the garlic cloves.

8. Close and simmer for 15 minutes on the appropriate program.

9. Three Parmesan cheeses, put half in a dish and stir quickly.

10. Let the risotto sit for half an hour, place it in plates and sprinkle with the remaining Parmesan.

Recipe 2: Slow cooker risotto with shrimp

Seafood is often found in risotto, and this is just one of the options for making such a dish. Regular shrimp are used.

Ingredients

• 50 ml of snow-white wine;

• 800 ml of any broth;

• 400 grams of shrimp;

• 2 cloves of garlic;

• a pinch of thyme, salt.

Manufacturing

1. Boil water in a saucepan, add lemon slices, add shrimp and boil for a few minutes.

2. Heat the oil in a multicooker on the frying or baking program.

3. Add chopped onion and crushed garlic, throw in a pinch of thyme and fry for 5 minutes.

4. Add washed rice, pour in half the broth and snow-white wine. Set the program to “Pilaf” and cook for 10 minutes.

5. Open, add peeled shrimp, salt, add grated cheese and pour in the remaining broth. Stir.

6. Close and cook on the program given to us for another 20 minutes.

7. After the signal, do not open the multicooker immediately. Let the risotto sit for about fifteen minutes before serving.

Recipe 3: Slow Cooker Risotto with Frozen Vegetables

A vegetable version of an Italian dish that uses a mixture of frozen vegetables. It may contain: peas, green beans, carrots, zucchini, sweet peppers. We choose a set to suit our own taste.

Ingredients

• 300 grams of vegetables;

• turmeric, mustard, cumin, pepper to taste.

Manufacturing

1. Heat the oil on frying mode, add fragrant spices to it, heat it to release the smell and throw in the grated carrots. Fry.

2. Add frozen vegetables and cook together until all excess water has evaporated.

3. Next add the tomato, cut as desired. There is no need to remove the skin.

4. Wash the rice, add it to the risotto and fry the dish for another 10 minutes.

5. All that remains is to add salt and the recipe water.

6. Cook risotto on the “Pilaf” program for about half an hour. Serve with herbs and grated cheese.

Recipe 4: Slow cooker risotto with chicken

For this dish, chicken breast fillet is used. But you can also take trimmed meat from the leg, in approximately the same quantity. It is better to use chicken broth, but you can also use mushroom broth, the taste will be fascinating.

Ingredients

• 3 cloves of garlic;

• 2 glasses of broth;

• 0.5 cups grated parmesan;

Manufacturing

1. Set the “Fry” program, pour in the oil and add the garlic cut into slices. Fry until golden brown, remove the pieces.

2. Add onion, cut into random pieces, to the garlic oil.

3. A little later, throw in the grated carrots and fry further.

4. Cut the fillet into small pieces, or strips. Add to the vegetables and fry until the pieces are lightened on all sides.

5. Wash the rice and transfer it to the slow cooker.

6. Add various spices, focusing on your own taste. Don't forget about salt.

7. Pour in the cream and then the hot broth. Mix.

8. Close, turn on the “Rice” mode and cook for half an hour. Place the finished dish on plates and sprinkle with Parmesan.

Recipe 5: Risotto in a slow cooker with vegetables and mushrooms

To make this risotto in a slow cooker, you will need a few new mushrooms. Or add the rest of the mushrooms to the dish.

Ingredients

• 300 grams of rice;

• 1.7 liters of broth;

• 100 grams of butter;

• 100 ml of snow-white wine:

• 300 grams of champignons;

• medium-sized carrot;

• 2 cloves of garlic;

• 50 grams of parmesan;

• 2 tbsp. l. olive oil;

Manufacturing

1. Cut the champignons into slices and fry in a slow cooker, adding olive oil. Approximately 15 minutes on the “Bake” mode.

2. As the moisture evaporates and the mushrooms begin to fry, add the carrots shredded into strips and the same chopped onion, fry together for about 10 minutes.

3. Throw in the garlic, heat for a minute and add the chopped sweet pepper.

4. Wash the rice once, add it to the vegetables and mushrooms, stir and pour in the wine. Warm up to evaporate the alcohol.

5. At this step, add butter and stir.

6. Pour in the hot broth, stir and cover. Cook for 20 minutes on the “Pilaf” or “Buckwheat” program.

7. Open, add Parmesan and stir.

8. Close again and cook for another 15 minutes.

Recipe 6: Slow cooker risotto with chicken and pickled mushrooms

In addition to mushrooms, chicken is also useful for this dish. You can use fillet or trimmings of meat from the leg, but without skin. From pickled mushrooms we take honey mushrooms or champignons, the weight is indicated without water.

Recipe 7: Slow Cooker Risotto with Bacon and Tomatoes

Instead of bacon, you can use smoked meat or pancetta for this dish. The unique recipe calls for Arborio rice, but you can use any other variety.

Ingredients

• 150 grams of bacon;

• 50 grams of parmesan;

• 1 sprig of basil;

Manufacturing

1. First, fry the chopped onion in oil. It is better to use olive oil.

2. Add chopped bacon, fry it too, this will take about 4 minutes.

3. Add lightly washed and dried rice, cook for another 5 minutes.

4. Pour in the wine and after two minutes add the sliced tomatoes.

5. Throw in spices and stir.

6. Add three glasses of broth, close the multicooker and cook the risotto on the pilaf program for 25 minutes.

7. Chop the basil sprig very finely and mix with grated Parmesan.

8. Place the risotto into bowls and sprinkle with the fragrant mixture.

Risotto in a slow cooker - useful tips and tricks

• When choosing rice for risotto, you need to pay attention not only to the variety, but also to the integrity of the grain. If it is damaged and chipped, then the cereal will quickly boil and it will not be possible to achieve the correct mixture.

• It is believed that rice for a dish does not need to be washed so as not to lose starch. But using stained cereal is not completely hygienic. Rice must be rinsed, but do not keep it in water for a long time.

• It is better to cook risotto with two types of oil. Vegetable oil, often olive oil, is used for the initial frying of goods. Next, butter is added to the dish, which has a positive effect on the taste.

Risotto in a slow cooker: recipes for a slow cooker

The modern housewife has at her disposal a huge amount of household appliances, which greatly simplifies housework. With the help of a similar miracle helper, you can prepare true Italian risotto in a slow cooker, the recipe for which you will find below and you can choose any one you like. It should be noted that practicing culinary arts in this way is not only more convenient, but also more economical - the unit will probably prepare a beautiful dish.

CONTENT:

Risotto with champignons in a slow cooker

We will prepare risotto with champignons using a Redmond multicooker; if you use equipment from another company, the cooking time may vary depending on the power of the device.

Ingredients

Arborio rice – 2 cups;
Purified water – 4 glasses;
Carrots – 1 pc.;
Onions – 1 pc.;
Fresh champignons – 0.5 kg;
Olive oil – for frying;
Salt and pepper - to taste.

How to cook risotto in a slow cooker

1. Wash the champignons very well under running water, and then chop them into small cubes.

2. Peel the onion and cut it using the same method. It is better to remove the root and top zone, using only the central part of the vegetable.

3. Pour oil into the multicooker bowl, add onions, and after a few minutes add mushrooms. Frying is done in the “warm up” mode for 7 minutes.

4. Take out the mushrooms and onions and set them aside.

5. Pour the rice into the multicooker bowl and fill it with water; it must be salted in advance.

6. Turn on the “warm up” mode, and set the timer to a third of an hour.

7. Wash the carrots, peel them, and then finely chop them. You can grate it, it doesn’t play a special role, the main thing is that the pieces are not very large. When the timer has 15 minutes left on the timer, add the carrots to the rice and stir.

8. Now add the fried mushrooms and mix again.

9. Having heard the beep, open the lid and adjust the salinity of the dish, and also pepper it. Risotto cooked in a slow cooker is almost ready. Mix everything, let it sit for a few minutes and serve.

Risotto in a slow cooker with vegetables and tuna

This recipe for risotto in a slow cooker can simply become 100% vegetarian; for this you only need to exclude fish from the ingredients.

Ingredients

— Arborio rice – 400 gr.;
— Tomatoes – 4 pcs.;
— Tuna canned in oil – 1 package;
— Chicken broth – 600 ml;
— Bell pepper – 2 pcs.;
— Carrots – 1 pc.;
— Onion – 1 pc.;
— Olives – 100 gr.;
— Olive oil – 1 tbsp;
- Salt and pepper - to taste.

How to create risotto in a slow cooker

1. First, we need to prepare our ingredients. Scald the tomatoes with boiling water, remove their skin and finely chop.

2. Take the tuna from the can, you can pour the oil out, or use it as an additional ingredient - it’s a matter of taste. Grind the pieces.

3. Remove the seed part and cap from the pepper. We cut into small squares with a side of half a centimeter.

4. Peel the carrots and grate them.

5. Peel the onion and cut into small cubes.

6. Cut the olives into rings.

7. Pour oil into the multicooker bowl, set the “frying” mode, and set the timer for 7 minutes. Load the onions first.

8. During this period of time, we need to evenly add all the ingredients to the onion, not counting the rice, without forgetting to stir.

9. When we hear the signal, we add rice, salt and pepper, pour in the broth, set the “rice” mode, and set the time equal to a third of the part.

10. After the signal sounds, remove the risotto with vegetables and tuna from the multicooker and place it on portioned plates.

Chicken risotto: recipe with chicken broth in a slow cooker

Do you love risotto, but just the smell of chicken broth isn't enough for you? Then we suggest that you familiarize yourself with the recipe, which uses not only the broth, but also the meat itself. By making risotto in a slow cooker you will save your time and effort.

Ingredients

— Arborio rice – 1 cup;
— Chicken broth – 2 cups;
— Olive oil – 30 ml;
— Onion – 1 pc.;
— Garlic – 1 clove;
— Carrots – 1 pc.;
— Chicken fillet – 0.5 kg;
- Salt and dark pepper - to taste.

How to cook risotto in a slow cooker

1. Peel the onions, garlic and carrots. Cut the onion into cubes, finely chop the garlic, and grate the carrots.

2. Pour oil into the multicooker bowl and set the “frying” mode; all this will take you approximately 15 minutes. During this period of time, the onions should acquire a beautiful golden color.

3. Wash the fillet, remove the cartilage tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) and cut into small cubes. Place in a bowl with other ingredients and fry until crusty.

4. Add rice, salt and pepper, mix everything well and pour in the broth. We set the timer for 35 minutes, and the mode must be selected “rice”. Don't forget to close the lid!

After the designated time has passed, serve the chicken risotto prepared in the slow cooker to the table.

Risotto with bacon and champignons

Mushroom risotto itself is quite tasty and self-sufficient, but by adding bacon to such a dish, you will not only experience a new palette of tastes, but also feel fuller more quickly.

Ingredients

— Arborio rice – 2 cups;
— Ham – 100 gr.;
— Onion — 1 pc.;
— Olive oil – 50 ml;
— Chicken broth — 2 cups;
— Saffron – 1 pinch;
— Champignons – 100 gr.;
- Salt and pepper - to taste.

How to make risotto in a slow cooker

1. Peel the onion and cut into small cubes.

2. We wash the champignons well and cut them in the same way as onions, or you can use the tenderloin into slices; this will not affect the taste of the food in any way.

3. We also cut the ham finely; the smaller the pieces, the more uniform the flavor texture of the risotto will be.

4. Pour olive oil into a frying pan with a thick bottom and heat it.

5. When you see snow-white smoke appear, reduce the heat to medium and add the onion. Once it acquires a golden color, add mushrooms to it, then ham.

6. After our ingredients have been fried in a frying pan for 10-15 minutes, they can be removed from the heat and dumped into the multicooker bowl.

7. Add rice, saffron, salt and pepper to taste and fill with broth.

8. Now set the “pilaf” mode and cook until the rice absorbs all the water and becomes quite sticky.

Risotto in a slow cooker, the recipe for which you just read, will appeal not only to adults, but also to children. For serving, we recommend chopping the freshest herbs and sprinkling them on top of the dish.

Seafood risotto in a slow cooker

Ingredients

Frozen seafood – 400 g

Arborio rice – 1 cup

Broth – 2.5 cups

Dry snow-white wine – 50 ml

Olive oil – 2 tbsp.

Butter – 1 tbsp.

Onion – 0.5 heads

Garlic – 2 cloves

121 kcal
35 min.
35 min.

Photo of the finished dish

Step-by-step recipe with photos

I like to cook frozen seafood cocktail either just with any rice, or with Arborio rice - in the form of risotto. The cocktail usually contains mussels, shrimp, squid, octopus tentacles and cuttlefish. In the list of ingredients it indicated that it was 400 g, but this is when they are in ice glaze, and after defrosting it comes out to about 250.

You can use just water as water for making risotto, but any broth is better. This could be mushroom, vegetable, fish broth, or the liquid formed after preparing seafood.

Whether to add parmesan and/or butter is a matter of personal taste, and both are quite tasty in my opinion.

In a multicooker, it is convenient to start cooking risotto in the “frying” mode, and then switch to the mode in which you cook porridge, or set the temperature to 90-100 degrees using the “multi-cooker”. Now I think that the multicooker was actually created for various versions of risotto.

To make seafood risotto in a slow cooker, prepare the ingredients according to the list for the recipe.

Rinse the icy glaze off the seafood.

Pour 2.5 cups of boiling water into a bowl of seafood and leave for 10 minutes. The purchased broth will be used to cook risotto.

Pour olive oil into the multicooker bowl, add crushed or cut garlic cloves. Set the “frying” mode for 15-20 minutes. Fry the garlic and remove it.

Place finely chopped onion in this fragrant oil and fry it until light golden brown, i.e. not for long at all - lightly and with stirring.

Then you need to add dry rice and fry it until the color changes.

In 2-3 minutes the rice will become pearl-white and transparent on the sides.

The first liquid that needs to be poured into the rice is snow-white wine. With repeated stirring, allow the arborio rice to absorb the wine.

By this point, the “frying” mode will have already turned off and you will need to turn on either “milk porridge” or 90-100 degrees for another 15-20 minutes. Then pour in equal portions of broth in 3-4 batches. Each - after complete absorption of the previous one.

With an extra portion of water, add assorted seafood and cook the seafood risotto in the slow cooker until done, i.e. Stir occasionally and do not cover with lid.

When the liquid is absorbed to the desired degree (the rice is soft on the outside and a little hard on the inside), add a portion of butter, turn off the multicooker and remove the bowl of risotto from it.

Stir, add salt to taste and serve seafood risotto.

From Switzerland with love

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How to cook risotto in a slow cooker, choose the right rice

Risotto is an Italian dish based on large boiled rice. It can be prepared very simply and specifically, thanks to its brevity and incredible taste, it has become popular not only in Northern Italy, but throughout the world.

All you need for the treat is a couple of regular recipes and a slow cooker. After all, preparing it at home is no longer difficult: in local shops you can now find everything that will serve as a delicious dressing for the future dish. Therefore, now you will learn how to cook delicious risotto in a slow cooker and what ingredients you will need for this.

Main ingredient

Any recipe is different, but the main components always remain the same, and this is rice, or more precisely its variety. The fact is that three varieties of rice are used for risotto: Arborio, Carnaroli, Vialone Nano and Baldo - they are small-grain, short-grain and round-grain.

Arborio is more popular on the Ukrainian market. When it is cooked, starch is released, which makes the dish even more viscous and it gets its creamy texture. The only negative is that you should eat it immediately after making it, otherwise it will cool down and will not be so tasty and tender. Italians often use this type of rice for easy recipes that don't require a lot of complicated risotto supplies .

Another type that is used most often in Italy is carnaroli. It differs from arbario in that it has the most elongated shape and the smallest size. It doesn't swell as much when cooked, but still has a great creamy flavor. Carnaroli goes perfectly with vegetables, chicken and fish.

The third type, vialone nano, is suitable for those who are not quite confident in their own culinary abilities. It absorbs more water, but does not soften as much or taste as creamy as Arborio. Rice of this type can be perfectly combined with seafood, where the combination of this variety will only be a plus.

Saffron

Is this spice necessary for a perfect dish? Almost everyone can convince you that without it, risotto will not get that color and smell, but first of all, we cook only for ourselves, and if you don’t have saffron on hand, you can exhale. No one is inviting you to run to the nearest store to get it. After all, first of all, cooking should bring pleasure!

Risotto in a slow cooker : what does it come out like?

Most probably don’t even think of it, but the rice in this dish is not boiled, but rather fried, and only later stewed in a container in oil with the addition of various ingredients (chicken, seafood, vegetables, etc.). Chefs constantly use chicken broth and/or white wine in their preparation. Don't you have one in your kitchen? Not creepy at all! Add regular boiling water in literally the same proportions.

Multicooker recipes

We understand how it can be overwhelming to go out to the store to buy extra ingredients for one more dish (especially if these ingredients are rare in your area). For this reason, we want to suggest cooking with what you have in the kitchen! There are no complicated recipes or hard-to-find ingredients - everything you need can be purchased both in a small store and in a large hypermarket. Begin!

Risotto in a slow cooker with chicken

To make 4 servings you will need:

Chicken breast – 500 grams
Middle bulb
Rice – 2 cups
Snow-white dry wine – 50 ml (can be omitted)
Water – 3 glasses
Olive oil – 2 tablespoons
Salt and pepper to taste

Finely chop the onion.
Cut the chicken into small pieces (approximately 3 cm on each side).
Wash the rice a couple of times.
Start the “Frying” mode on the multicooker. Pour olive oil into the bowl and start frying the onions for 3 minutes.
Add the chicken, chopped in advance, to the onion and continue frying in the “Frying” mode for another 7 minutes.
Then add washed rice, wine (optional) and fry for another 3-4 minutes.
Pour water into the bowl, add your favorite spices and turn on the “Rice” mode, which will cook your dish for 20 minutes.
Serve the dish hot!

You can also season it with grated hard cheese - you can use both Gouda and Parmesan. Cheese will not only add flavor, but also serve as a beautiful finishing touch.

Risotto in a slow cooker with vegetables

For 4 servings you will need:

Frozen vegetables – 300 gr
Rice – 2 cups
Tomato – 1 pc.
Carrots – 1 pc.
Water – 3 glasses
Olive oil – 2 tablespoons
Spices to taste

You see, the amount of ingredients hasn't actually changed. Now we can start cooking:

Before making the dish, we prepare our products - chop the carrots and tomatoes, wash the rice.
Heat the oil in the multicooker container on the “Frying” mode, add the chopped carrots, fry for 3 minutes.
Now it’s the turn of frozen vegetables - add them to the carrots without defrosting them in advance. Continue cooking on the “Fry” mode until the water has completely evaporated.
Next, add the tomato and fry it for a few more minutes.
Place the washed rice into the bowl and fry the dish in this mode for another 5 minutes.
Salt the dish and add the required water, cook for 20 minutes, switching to the “Rice” mode.

Try decorating the dish with cheese and herbs. Instead of frozen vegetables, you can use the freshest ones; in this case, there is no need to evaporate excess water - fry for 5 minutes.

Risotto in a slow cooker with mushrooms

For such a fragrant and indescribably viscous dish, you can use completely different mushrooms - from ordinary snow-white ones to Japanese shitake. All that is needed here is knowledge of how they are prepared. We will look at the recipe specifically with champignons.

For 4 servings, choose:

Rice – 2 cups
Chicken broth or boiling water – 1 cup
Mushrooms – 200 gr
Snow-white dry wine – 50 ml (can be omitted)
Cream – 100 g
Olive oil – 2 tablespoons
Onion – 1 pc.
Cheese to taste

Thanks to the cream, the risotto will come out tender and indescribably delicious. And now for cooking:

Cut the mushrooms and onions into small pieces in advance and wash the rice.
Start frying the onion on the “Fry” setting.
When the onion becomes transparent, add the chopped mushrooms to it in advance. Fry them along with the onion for another 5 minutes.
The next ingredient is to place the washed rice in the multicooker bowl, then pour in the wine (if you want to use it) and fry this substance for 3 minutes. Don't forget to stir.
Then use the cream, stir for a minute and then feel free to add hot chicken broth or hot water (not boiling water). At this step you can add spices to taste.
Close the lid, set the “Rice” mode and leave to cook for 20 minutes.

Serve the dish warm, sprinkled with grated Parmesan or any other hard cheese for taste and smell.