This slow cooker risotto recipe is a perfect way to make a super-creamy risotto while you go about your own life. And this one is ideal for spring, since it adds asparagus.
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I've made risotto every way I can think of, and choose which way I go based on how much time I have. If I'm in a hurry, I use my Instant Pot electric pressure cooker, like this roasted tomato risotto. If I have a reasonable amount of time, I make it in the oven, like this artichoke risotto. And if I need to it cook while I live my life, I use the slow cooker or crockpot.
❤️ Why you'll love this recipe
- It's easy, since it's a mostly hands-off recipe.
- Pure comfort food the whole family will love.
- This is an ideal way to cook risotto when having guests. The moist warmth of the slow cooker keeps the risotto warm without firming up.
🧅 Asparagus Risotto Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Asparagus - either thin or fat spear work in this recipe. For the fatter spears, you'll just need to slice them a little smaller so they mix into the risotto better.
- Arborio rice - technically a medium grain rice, it's often called a short grain rice. It's perfect for the creamy texture of risottos, that retain an inner firmness that keep it from being mushy.
- Leeks - for a savory depth to the risotto.
- White wine - use a dry white wine. This adds a contrasting acidity to the dish that risotto needs.
- Vegetable broth - I use Better Than Bouillon - they have several vegetarian varieties. The bouillon adds for some added umami to the dish. But if you prefer, make your own, or purchase canned or boxed pre-made vegetable broth.
- Cheese - I recommend a combination of Gruyere Swiss cheese and Parmesan.
- Pine nuts
- Fresh herbs - my favorites to add to this risotto are fresh dill or thyme.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
👩🍳 Why This Recipe Works
- A slow cooker, or crock pot, are both moist cooking methods. Since risotto is a moist, creamy dish, it's great cooking method to use.
- The acid that white wine adds to risotto is super-important. Therefore, although it adds an extra step, it's best to start the risotto on the stove top with a sauté of the leeks and the arborio rice. The wine needs to be completely absorbed, with the alcohol evaporated, before adding the broth.
- The slow cooking method makes the risotto even creamier than on the stovetop or in the Instant Pot.
📇 Another Winner Slow Cooker Recipe
If you like black bean soup, check out this slow cooker black bean soup recipe. The prep is only around 10 minutes, and then it cooks while you live your life.
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Slow Cooker Risotto with Asparagus
Equipment
- Chef's knife
- box grater
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups thinly sliced leeks white and light green parts
- 1 ½ teaspoons kosher salt divided
- 1 ½ cups arborio rice
- ¼ cup dry white wine
- 4 cups vegetable broth
- ¼ teaspoon black pepper
- 1 bunch fresh asparagus
- ½ cup grated Parmesan cheese
- ¼ cup grated Gruyere cheese
- 2 tablespoons toasted pine nuts
- 2 tablespoons chopped fresh dill or thyme
Instructions
- In a large skillet, heat the oil over medium heat. Add the leeks and salt. Sauté until the leeks are softens and fragrant, about 10 minutes. Add the rice, and sauté another few minutes to lightly toast. Pour in the wine and cook until absorbed.
- Pro tip: Don't rinse the rice first. Rinsing removes some of the starches, and the starch promotes a creamy risotto.
- Transfer the leeks and rice to the slow cooker, and add the broth. Cover and cook on low for 4 hours. If possible, stir it once after 2 hours.
- Slice the asparagus into 1" pieces and stir into the risotto at the 3 hour mark.
- When the risotto is done, after approximately 4 hours, stir in the cheeses and serve. There is some variability between slow cookers, so be sure to test the rice to make sure it's done before adding the cheeses.
- Top with pine nuts.
Jen
Found your blog only recently but love your recipes and the way you present them. I like the fact that you can also write about what not to expect from things like in the review above.
The Wimpy Vegetarian
Thank you so much Jen! You really made my day!!
MicheleW
Love the stove
The Wimpy Vegetarian
Thanks so much Michele! It was such a relief to see that this time they delivered the right one ☺️
apuginthekitchen
Slow cooker risotto, never in a million years would I think it could be done but it can and it looks great. Your kitchen is beautiful, love the green tiles!
The Wimpy Vegetarian
I would never have guessed it either, Suzanne. I had to try it. We love the green too. I found and old, small kitchen table at a consignment store painted the same color that I use as a "desk". We liked the color so much we decided to make that our accent color in the kitchen. Such a fun project this has been☺️
Melissa
Is it just me, or does homemade risotto taste way better than the options offered at any restaurant. Every time I've dined out and tried the risotto, it seems overcooked.
The Wimpy Vegetarian
Definitely not just you, Melissa! I've yet to have a risotto in a restaurant that I've liked.
Barbara
This sounds fantastic. Trying it this week.
The Wimpy Vegetarian
Thanks Barbara! I hope you like it too! Feel free to sauté about 1/2 cup of sautéed onion and 3 minced garlic cloves before adding the rice. I can tell that would be a nice addition. I just didn't have an easy way to do it that way without a stove.
Arielle
Don't have an oven/stove either so this recipe is intriguing - can't wait to try it!
The Wimpy Vegetarian
Thanks Arielle! I had some leek confit on hand, but you need a stove to make that, and the dish needs something in that family of leeks, onion, garlic to add a little depth to it. I recommend adding a thinly sliced small leek and a minced small shallot to the slow cooker with a little olive oil or butter and cook until it becomes fragrant before adding the rice et al. I hope you like it!!!
Arielle
Many thanks - everything is better with a little onion and butter, yes? Btw, I love the website!
The Wimpy Vegetarian
Thanks so much Arielle!! And yes, everything is DEFINITELY better with onion and butter 🙂
laurasmess
Your new kitchen is BEAUTIFUL Susan!! Love that tiled splash back! You must be so excited to be near the completion stage 🙂 As for this risotto, I had no idea that you could make one in a slow cooker. This looks delicious xx
The Wimpy Vegetarian
Thanks so much Laura!! The house is over 100 years old, so we wanted to do something in fitting with that. We're delighted. Painters here today. Cabinet makers hopefully next week to finish up their part. Yay!! And on the risotto, yes, really who knew you could do risotto that way. It's not exactly the same - I like to use a little wine up front - but I'm going to continue to tinker with it since I love making it this way now 🙂
Donna Currie
Twice in my life, I've had to live without use of a stove. Once was when we were doing a complete kitchen remodel and the second was when our stove died and there were complications getting the new stove installed.
I'm sure you'll appreciate that stove even more after you've been without it for a while 😉
The Wimpy Vegetarian
That's for sure, Donna! The new stove is finally installed and tomorrow is the first morning without workers sharing my kitchen in a month. I can't WAIT to cook and bake something 🙂
cheri
Hi Susan, great post as usual, might have to buy myself a slow cooker after reading this, love risotto also, was not aware that the wooden spoon with the hole in it had such a specific use, it's amazing what we can all learn from each other.
cheri
Forgot to add......your kitchen looks amazing!
The Wimpy Vegetarian
Thanks cheri!!! I'm so excited. I'm going to use my new range for the first time tomorrow and I just can't wait.
The Wimpy Vegetarian
It's so true - we really do all learn from each other 🙂
Tara
I would love to make risotto in a slow cooker!!
The Wimpy Vegetarian
It's an amazingly great way to make it, Tara!!
Jane, The Heritage Cook
What a wonderful recipe Susan! I love the idea of being able to use the slow cooker for risotto and not baby-sitting it as it cooks. What a time saver!!
The Wimpy Vegetarian
Totally Jane!! I was shocked at how well it worked. You've gotta try it!
Choc Chip Uru
Your kitchen looks magnificent my friend as does the beautiful creamy risotto 🙂
Cheers
Choc Chip Uru
The Wimpy Vegetarian
Thanks soooo much CCU!!!
Cathy
Glad the kitchen remodel is coming along and that the slow cooker is coming to your rescue!
The Wimpy Vegetarian
We're getting there - and even though the remodel has gone really well, I'm happy to approach the end of it. And yes, thank goodness for the slow cooker. And the grill 🙂
Jess M
I love learning how to cook new things in the crock, brilliant!!
The Wimpy Vegetarian
Me too, Jess. It's such a great way to cook - it's so low maintenance 🙂
Anna
I think I have one or two of those spoons, but I'll admit I had no idea what to use them for. I may even have gotten rid of them when we moved. So, I need a new one!
Love that backsplash in your kitchen. I know you are going to be so happy when everything is done - and it will all be worth it. Though that's hard to imagine while you're in the middle of it. I had guys in putting tile floors in my kitchen/breakfast area, and some other areas in my house, last week, so I was only out of the kitchen for the better part of a week - and that was long enough. I can't imagine a complete kitchen re-do! (But if will be worth it!)
I should get extra credit for leaving such a long comment. 🙂
The Wimpy Vegetarian
Extra credit coming your way, Anna!! 🙂 It'll be a month on Tuesday, but tomorrow I get to use my new stove/oven for the first time and I can't wait!!!
Karen
I love my slow cookers! I just made boneless pork ribs with spaghetti sauce and lots of veggies. Serve over pasta.
The Wimpy Vegetarian
Oh, that's a fantastic dish to make in the slow cooker, Karen!! I make that when family is visiting us for ski weekends.
Dorothy at Shockingly Delicious
Risotto in the slow cooker? Who knew? I am ALL OVER this one!
The Wimpy Vegetarian
Totally, Dorothy. It's a genius way to make risotto!!!
Beth
Great giveaway! This looks like an awesome recipe
Stacy
I love my slow cooker, but like you, I'd never thought to attempt risotto in it. Must rectify that!
Your kitchen is going to be so lovely, Susan! I'll bet you can hardly wait till it's done. I can't imagine not having a working stove!
Shaina
Risotto is my absolute favorite Italian dish...this sounds so so delicious
Erika
Ahhh!!! What a cute kitchen yours is shaping up to be! Can't wait until you can move in and start cooking in it (although I'm sure you're even more eager!) I LOVE this shortcut for risotto--it looks so creamy and sounds so delicious!! And learned something new today--my parents definitely had a risotto spoon in their drawer of utensils and I definitely never knew what it was for 🙂
Amanda E
Fellow SRC member and vegetarian - who could always use another veggie cookbook. Also TiL about Risotto Spoon, I remember seeing on like that at my Grandparent's house but had no idea what it was for! I'll have to be on the lookout for one!
Adri
Well, first, your kitchen is glorious! Congratulations. And I sure never knew one could make risotto in a slow cooker. How wonderful is that! Thanks for the info.
itzia
i think we're going to try this risotto.
Goodie
Love your recipes, good luck with remodel
Annette
Gosh this recipe looks so delicious and I just happen to have some fresh asparagus on hand....
I really do need to use my slow cooker more often; I guess if I had a cookbook for it I would be inspired to do just that.
mjskit
WOW! Your kitchen is really coming along! Love the cabinets and the backsplash!!!! You are going to feel like you're in heaven when it's all done. That risotto looks so creamy and delicious! The first ingredient has me hooked!!! I don't have a slowcooker, but I will definitely make this the old fashion way of stirring and stirring and stirring. 🙂
Liz
Oooh, I don't use my slow cooker nearly enough, but I must try risotto in it now. Yours looks perfect! And your kitchen looks incredible!!!
Tracy
I'm so pleased to discover your blog! that kitchen is lovely. I've been a vegetarian (not wimpy 🙂 ) for over 25 years, and I use my slow-cooker primarily for beans (no soaking) and steel-cut oats. Look forward to trying some of your recipes!
Julie
Making the slow cooker risotto. Following the recipe exactly but when I added the asparagus at the 3 hour mark, the risotto is very stiff, all liquid is gone .Doesn't look creamy like the picture and I still have an left of cooking. I feel tempted to add more liquid...we'll see...
Gleppie
Do you think I can double or triple this in a large crock?
The Wimpy Vegetarian
Sorry it's taken me a couple days to respond, Gleppie! I've had a very sick puppy in and out of the hospital all week. I feel comfortable doubling it. If you decide to triple, I would keep an eye on the liquid. I find when I triple recipes, the amounts can suddenly be off a bit. I hope you make it and enjoy it!
Jan
Have you tried making it in an instant pot? I have made this in the slow cooker but would like to try the instant pot.
Easyladys
Risotto is so simple when made in the Crockpot and roasted asparagus livens up this recipe. Although the white wine cooks out of this Crockpot risotto if you prefer not to cook with wine, use chicken broth instead.