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Slow-Cooker Risotto Recipe

Prep Time
Total Time

10 servings, 3/4 cup each

You'll love this Slow-Cooker Risotto Recipe made with thick bacon, mushrooms, garlic and white wine. The Slow-Cooker Risotto Recipe is one to remember.

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What You Need

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Make It

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  • Pour 1 qt. (4 cups) broth into slow cooker; cover with lid. Turn slow cooker on HIGH.
  • Cook bacon in large skillet as directed on package. Remove from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add mushrooms, onions and garlic to reserved drippings; cook on medium heat 8 to 10 min. or until vegetables are tender and mushroom liquid is cooked off, stirring frequently. Add rice, wine and pepper; stir. Cook 1 to 2 min. or until liquid is reduced by half, stirring frequently.
  • Add rice mixture to broth in slow cooker; stir. Cook, covered, on HIGH 1 hour (or on LOW 2 hours) or until rice is tender and liquid is absorbed. Add peas, cheese and butter; stir until butter is melted and rice mixture is well blended. Bring remaining broth to a boil; gradually stir in enough broth until rice mixture is creamy and of desired consistency.

Special Equipment Needed

Please use alcohol responsibly.


Substitute chicken broth for the wine.

Special Extra

Sprinkle with sliced green onions or chopped fresh parsley before serving.


  • 10 servings, 3/4 cup each

Nutritional Information

Serving Size 10 servings, 3/4 cup each
Calories 200
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 430mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 3g
Protein 7g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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