11 Reviews of Risotto With Parmigiano-Reggiano in a Crock Pot

From: Jewelies

On Mar 31, 2009

Jan 21, 2008 - What a great recipe. This was so easy to throw together and came out perfectly. Mine cooked in slightly less time - about 1 1/2 hours. I added some pan fried mushrooms with lemon juice. Perfect, yum! April 1, 2009 - Edited to add that this recipe is fast becoming one of my very favourites. I've used real basil instead of basil oil, I've used chili oil. I ALWAYS add a real good squeeze of lemon and have added a couple of diced up chicken breasts at the start of cooking with excellent results. Definitely watch the cooking though as all crock pots are different.

From: scimietta99

On Jan 21, 2006

A winner! Have made it twice now, once as written. Second time i added porcini mushrooms and substituted the chicken broth for the soaking liquid (from the mushrooms). Second time I cut back on the olive oil but added some butter at the end of the cooking time. before attempting this I never would have thought it was possible to prepare a good risotto in this way. I was wrong. Thankyou.

From: Sussan

On Sep 8, 2007

This made an oustanding, creamy risotto and was so easy! Thanks for posting, zuzupetals.

From: Chef Creampuff

On Jul 5, 2007

Absolutely delicious! So creamy and tasty. Thanks so much for a great recipe!

From: Napoleon Dynamite

On Oct 10, 2005

A+++! So easy and delicious. I didn't have basil olive oil so I added about 1 tsp of dried basil to the oil when I cooked the shallots. This would be wonderful with cooked salmon in it, so next time I will add that in at the end.

From: StacyMD187373

On Feb 15, 2008

I had never made risotto before, but wanted to try it for Valentine's day. This was a pretty good recipe; especially like how easy it was to make. I used a small 2 qt. crockpot which I think was too small; but my 6 qt was too big! So I ended up transferring to the oven covered w/foil when it wasn't done at 2 hours. Made WAY more than 6 servings in my opinion! Will definitely cut in half if I make it again! Thanks for posting!

From: Kinzie B

On Sep 16, 2006

I must admit that I have never made Risotto before I tried this - it always seemed too intimidating. I did think this turned out very good, though just a tad mushy. I was so so easy though! I have prepared twice, the second time I had more chicken broth on hand because I had learned that more liquid was required that recipe calls for. Don't over cook it!

From: BeanieJ

On Feb 17, 2009

Awesome recipe! My husband loved it! I only made a couple of changes. I used 4 cups of vegetable broth instead of 3 3/4 chicken broth. Also, when I added the cheese at the end, I added chunks of baked salmon. Hubby said that it was wonderful but needed a bit of spice. Next time, I will add GrillMates Salmon seasonings and add fresh parsley for presentation. Thanks for a keeper! Jane

From: Chef Tweaker

On Apr 17, 2009

I'm really excited to find this recipe. I'm not a risotto connoisseur and my goal was actually to find a dish that baked up similar to chicken and rice dishes that use tons of dairy. After emptying the skillet I sauteed 1 chopped chicken breast in the pan and threw that in. This worked great for my lactose intolerant hubby. I held out the cheese so we could stir in our cheese of choice. In his case it was almond "mozzarella". No basil oil this go but I will try it when I get the chance. Also used onion instead of shallot. I can see lots of potential here.

From: Madpoet

On Mar 15, 2009

I love this recipe. After work, I really don't think I have the patience or the energy to make a risotto on the stovetop. Now I can just toss the ingredients in the pot the night before and when i get home, it is ready. We like to stir veggies like mushrooms and spinach in just before serving.