Slow Cooker Lemon Risotto

Slow Cooker Lemon Risotto


  • 1/4 cup butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked short-grain Arborio rice
  • 1 cup white wine
  • 5 1/2 cups Progressoâ„¢ chicken broth (from two 32-oz cartons) or homemade chicken broth
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup freshly grated Parmesan cheese
  • 2 teaspoons grated lemon peel
  • 1 tablespoon fresh lemon juice
  • Additional fresh thyme, lemon peel, and ground pepper, if desired


  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add shallots and garlic; cook 2 to 3 minutes, stirring frequently, until shallots are tender.
  • Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent.
  • Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed.
  • Pour rice mixture into slow cooker.
  • In 8-cup microwavable measuring cup, microwave broth on High 2 minutes or until very hot. Pour into slow cooker. Stir in 1 teaspoon thyme, the salt and pepper.
  • Cover; cook on High heat setting 2 hours.
  • Stir in cheese, remaining 2 tablespoons butter, the lemon peel and lemon juice.
  • Garnish with additional thyme, lemon peel and ground pepper.
  • Serve immediately.

Adapted from Betty Crocker