Slow Cooker Root Vegetable Risotto

Slow Cooker Root Vegetable Risotto
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:

    16 - 20


Plenty of root vegetables make this slow cooker dish a flavorful crowd favorite.


  • 4 tbsp Butter
  • 1 cup Yellow Onion, minced
  • 2 cloves Garlic, minced
  • 1 tsp Salt
  • ½ tsp Fresh Ground Black Pepper
  • ¼ tsp Grated Nutmeg
  • 16 oz Bag Lundberg Organic Arborio Rice
  • 6 cups Grated Root Vegetables, such as carrots, red or gold beets, parsnips, celery root and sweet potato
  • ½ cup Dry White Wine
  • 8 cups Vegetable Broth, divided
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme, finely chopped
  • 8 oz Heavy Cream
  • 5 oz Shredded Parmesan Cheese, divided


  1. Heat the slow cooker to high heat and add the butter. When the butter has melted, add the onion, garlic, salt, pepper and nutmeg. Sweat the onions for 30 minutes while you grate the root vegetables either using a food processor or a hand grater.
  2. Add the rice and root vegetables to the crock pot and allow to cook for 1 hour, stirring to mix. Bring the vegetable broth to a boil and keep warm. Add the wine and half of the vegetable broth and herbs, stir and cook for another hour.
  3. Add the remaining vegetable broth, heavy cream and 1 cup of the Parmesan cheese, stir and cook for another hour. Check the rice to see that it is cooked ‘al dente’ and adjust seasonings before serving. Serve with the remaining shredded Parmesan cheese and garnish with more fresh rosemary or thyme. Keep slow cooker to the ‘warm’ setting until ready to serve. Refrigerate leftovers.
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