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Treat the family to this delicious slow cooker risotto with kale this week. It’s got the same creamy texture and rich comfort you love, but without your constant worry. This delicious side dish is so easy to make, you won’t just want to make it for special occasions!
Slow cooking is one of our favorite ways to make dinner as easy as possible. If you try this risotto for the first time, you will be amazed! With just a few ingredients and a little effort, you get a creamy dish that everyone will love.
Why you will love this risotto
- No constant stirring. It’s no secret that traditional risotto takes a lot of work. Rather than stirring constantly, this slow-cooker-style risotto requires a few stirs every 20 minutes.
- Versatile. Pair this creamy risotto with virtually any side or main dish of your choice. The possibilities are endless.
- No alcohol. If you’d rather not cook with wine, this is the risotto for you. No dry white wine is required.
- budget friendly. Rice is a staple ingredient in plant-based cooking and one of the cheapest options. Making risotto is the perfect way to spice up any meal and make it both filling and delicious.
The ingredients
- Arborio Rice: If you want your slow cooker risotto to taste like the real thing, you need to use Arborio Italian rice. Compared to other types of rice, it has a higher starch content and provides a unique, creamy texture.
- Oil: High-quality extra virgin olive oil is best. If you’re oil-free, try this chickpea tandoori risotto dish.
- Water: Either water or your favorite vegetable broth will do. We found water mixed with bouillon cubes to be cheaper, but use what you prefer or have on hand. If using broth, omit the bouillon.
- Garlic: For the best garlic flavor, use chopped garlic cloves. Garlic powder works, but tastes a lot more subtle and not as aromatic.
- Bouillon Cube: Use your favorite vegan cubes or bouillon paste and season with additional salt if needed.
- Kale: Fresh or frozen kale, spinach, collards, or mustard greens all work. If frozen, sauté until the extra moisture evaporates.
Can I add veggies or proteins to the slow cooker risotto?
If you add veggies and egg whites, it’s best to cook them in a pan on the stove rather than in the slow cooker. This will help the add-ins develop better flavor and golden edges.
An exception to this would be if your slow cooker has a sauté function. If that’s the case, sauté the veggies and proteins first before adding the veggies or protein you want. If you’re interested in a vegetarian risotto, try this vegetarian vegan risotto with freshly sliced ​​asparagus, mushrooms and peppers.
Other additions you might want to add:
- Vegan Parmesan Cheese
- Cut fresh asparagus into 2.5 cm pieces
- Cauliflower
- Green peas
- Roasted red peppers
- zucchini
- Green beans
How to make slow cooker risotto
- 1) In bowl of slow cooker, add rice, olive oil, water, garlic and chicken flavored vegetable or vegan bouillon cubes.
- 2) Cook the rice mixture on high for 1 ½ to 2 ½ hours, stirring every 20 minutes. Season to taste with additional salt.
- 3) About 15 minutes before the rice dish is ready, sauté the kale in a pan heated with oil until light and wilted.
- 4) Serve the kale over the slow cooker risotto once it’s done.
Recipe FAQs
With both methods there is not much difference in the texture of the end result. Both result in a deliciously creamy texture. Some find that risotto is a little creamier on the stovetop because it’s constantly stirred, which releases the rice’s starches. The difference is small, however, which makes the more straightforward approach using a slow cooker appealing to many.
For the perfect risotto, use Arborio rice, carefully measuring the liquid and stirring at least every 20 minutes. Every slow cooker is different. Therefore, start checking the doneness after 1 ½ hours. Once done, immediately turn off the heat to stop the cooking process.
Arborio rice is preferred, but another short-grain rice such as Carnaroli rice or Vialone Nano rice is also suitable. Do not use long grain rice such as white basmati rice or long grain brown rice. Sushi rice isn’t ideal either – save it for tofu sushi. If you only have brown rice, make this Creamy Brown Rice Risotto instead.
Top recipe tips
- Don’t skip the oil. ​The extra virgin olive oil plays an important role in giving creaminess and flavor to the risotto. If you’d rather cook without oil, make this Chickpea Tandoori Risotto Dish instead.
- Use the right rice! ​It really makes a difference. Long grain rice is not able to produce the same creamy consistency.
- Adjust the cooking time as needed. Depending on how hot your slow cooker gets, you may need to adjust the cooking time. Keep an eye on it and adjust the suggested time as needed.
serving suggestions
If you want to make a complete meal out of this slow cooker risotto recipe, consider pairing it with a crisp green salad or additional roasted veggies like roasted cherry tomatoes, baby bok choy, air fry asparagus, or vegan Brussels sprouts.
You can’t go wrong with serving up a grilled tofu steak or buttered lemon tofu for mains, either.
Storage Instructions
Allow the risotto to cool to room temperature, then store in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended—the creamy risotto will go mushy when thawed.
Heat leftovers in the microwave or in a skillet on the stovetop over medium-high heat until warmed through. If the risotto has thickened and you want to make it creamier again, add a dash of vegetable stock or water before reheating.
More slow cooker recipes
Photos by Alfonso Revilla
Add rice, olive oil, water, garlic and bouillon to slow cooker. Cook on high for 1 ½ to 2 ½ hours, stirring every 20 minutes. Do a taste test for about an hour and decide if you want to add more salt.
About 15 minutes before the rice is ready, sauté the kale in cooking oil until light green and slightly wilted. Serve over the rice.
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- Don’t skip the oil. ​The extra virgin olive oil plays an important role in giving creaminess and flavor to the risotto. If you’d rather cook without oil, make this Chickpea Tandoori Risotto Dish instead.
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- Use the right rice! ​It really makes a difference. Long grain rice is not able to produce the same creamy consistency.
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- Adjust the cooking time as needed. Depending on how hot your slow cooker gets, you may need to adjust the cooking time. Keep an eye on it and adjust the suggested time as needed.
Calories: 291kcalCarbohydrates: 41GProtein: 4GFat: 12GSaturated Fatty Acids: 2GPolyunsaturated fat: 1GMonounsaturated fatty acids: 8thGSodium: 82mgPotassium: 122mgFiber: 2GSugar: 0.2GVitamin A: 2165IUVitamin C: 21mgCalcium: 64mgIron: 3mg
Disclaimer: While plantbasedonabudget.com tries to provide accurate nutritional information, please note that these are estimates only. Nutritional information may be affected by product type, brand purchased and in other unpredictable ways. Plantbasedonabudget.com accepts no liability for any loss or damage arising from your reliance on nutritional information. If you have a specific calorie intake requirement, please consult your doctor first.
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