Cooking Time:2-4 hours
Ingredients1/2 c. sun-dried tomatoes in olive oil
1-1/2 c. arborio rice
1/2 c. onion, diced
4 c. chicken stock
1/2 c. Parmesan cheese, grated (fresh)
Basil, fresh, for garnish
Risotto is one of those dishes, that–well, let’s face it–is tough to nail perfectly. Try this Slow Cooker Sundried Tomato Risotto in your slow cooker–no endless stirring required!
- Place sun-dried tomatoes into the bottom of your slow cooker.
- Add arborio rice and onions, tossing with tomatoes until rice and onions are well-coated with oil.
- Next, add the chicken stock.
- Cover and crock on LOW 2-4 hours, or until the rice is tender.
- Check rice for softness and give it a good stir after 2 hours.
- When rice reaches desired tenderness, turn off crock and stir in Parmesan cheese.
- Remove lid and let risotto sit 10 minutes before serving.
Serve with fresh Basil, or greens of your choice, if desired.
Optional: To make this dish Vegetarian, replace chicken stock with vegetable stock.
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thanks for your recipes they all look yummie!! I wanted to try the risotto but wasnt sure when to add the onions or if to pre cook them at all 🙂
Thanks si much!!
Sara I missed that didn’t I. Thank you so much for your question, and I have modified the recipe. You are so sweet.. Thank you again! Happy Crocking! 🙂
Do you drain the sundried tomatoes before adding?
Hello… I don’t add the oil, but I don’t really drain the sundried tomatoes either. I just lay them in the bottom of the slow cooker, and if there is a little oil, I don’t worry about it. Enjoy and Happy Crocking!
Hi! Can this be made with regular rice? I’m just wondering since I have alot of basmati rice. Thanks for your input in advance.
Hi Liz, I have not made it that way, but I truly believe in making a recipe your own! Please post back and let us know how it turned out! Happy Crocking!
If you want to add asparagus when would you do that?
Hi Dona, you could lay it in the slow cooker about 45 minutes prior to when the dish is done.
I made this the other night. Due to timing it cooked longer than the two hours and sat a bit, so it was a little mushy but I am fine with that. I did stir it a few times as I just felt it needed it. Tonight I made risotto cakes for dinner with the leftovers, so good. Great use for any remaining amount. I may add more sundried tomatoes next time and cut them a bit smaller. This is a keeper.
made this and felt the cooking time on high was way too long. i took it out of the crock pot and will heat it up when dinner is ready. smells really good. for me it would have been better on low.