Risotto With Parmigiano-Reggiano in a Crock Pot

READY IN: 2hrs 15mins
Recipe by zuzuzpetals

Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.

Top Review by Sandi From CA

Omg, what have I done wrong? I can only imagine, based on previous reviews, that it was my fault and not the recipe's. I followed it completely, shopping for all the specific ingredients since I had none of them on hand save for the salt, so it ended up being somewhat of an expensive experiment. The result was absolute mush. :o( I don't think it was necessarily overcooked as it wasn't dried out or burnt. Maybe it should have cooked on low. The overall flavor was promising, but we couldn't get beyond the texture. Anyway, it was my first time using basil oil, but not my last. The aroma of the shallots cooking in it was divine. Sorry this didn't work out for me, but thank you for posting, zuzuzpetals.

Ingredients Nutrition


  1. Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
  2. Lightly coat the insert of crock pot with some extra basil olive oil.
  3. Add the sauted shallots and basil oil to the crockpot insert.
  4. Add the rice and coat it with the mixture.
  5. Stir in the wine.
  6. Stir in the chicken broth.
  7. Add the salt.
  8. Cover and cook on high for about 2 hours or until all the liquid is absorbed.
  9. Just before serving, stir in the cheese.
  10. Have extra grated cheese to put on top of each serving.
  11. If I was going to add shrimp, chicken, corn, salmon etc.
  12. ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

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