Slow Cooker Spring Green Risotto
Slow Cooker Spring Green Risotto is a creamy, flavorful dish that brings the essence of spring to your table. Infused with fresh spinach and topped with Parmesan cheese, this risotto is not only visually stunning but also simple to make. Perfect for family dinners or entertaining guests, this recipe elevates everyday ingredients into gourmet cuisine. Let the slow cooker do the work while you enjoy the delightful aromas filling your kitchen.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Total Time: 4 hours 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach, chopped
- 1 cup freshly grated Parmesan cheese
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Freshly ground black pepper to taste
- ¼ cup toasted pine nuts (optional)
Instructions
- In a skillet over medium heat, heat olive oil and sauté shallots until translucent (about 3 minutes). Add minced garlic for the last minute.
- Stir in Arborio rice and toast for about 2 minutes.
- Transfer to a slow cooker and add vegetable broth and fresh spinach; mix well.
- Cover and cook on low for approximately 4 hours or high for about 2 hours until rice is tender yet al dente.
- Stir in grated Parmesan cheese and lemon zest; season with salt and pepper as desired.
- Serve warm, garnished with toasted pine nuts if using.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: For added flavor, consider incorporating seasonal vegetables like asparagus or peas. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.