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Slow Cooker Risotto with peas

Slow Cooker Risotto

Farmersgirl Kitchen
Let your slow cooker take over and help you create a delicious risotto with minimum effort.
0 from 0 votes
1 hour 30 mins
Course Main Course
Cuisine Italian
Servings 4


  • 25 g butter
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • zest of half a lemon
  • 300 g arborio risotto rice
  • 800 ml chicken or vegetable stock
  • 115 g frozen peas
  • 15 g parmesan cheese grated


  • Melt the butter in a pan and cook the onion and garlic gently until translucent and softened but not browned.
  • Add the rice and stir to coat in the butter mixture.
  • Add the stock and lemon zest and season to taste
  • If you have a ceramic slow cooker, oil the dish before adding the rice mixture
  • Add the rice and stock mixture to the slow cooker and cook on high for 1 hour and 30 minutes or until the rice is cooked and all the stock has been absorbed.
  • Once cooked, add the peas and the parmesan cheese and mix well.
  • Serve hot.


I have a sear and stew slow cooker which can go on the hob, this is ideal for this recipe as there is no extra pan to wash!
This risotto is a great base, I added some cooked flaked salmon but you could add extra vegetables, or cooked chicken, bacon or ham would also work really well.
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