Risotto in a slow cooker (selection of 6 recipes) with photos

Risotto with champignons

Risotto is a very simple and versatile dish, which is not difficult to prepare even for the person who often predominates in the kitchen as a guest. I am going to share this precious recipe with you today.

Mushrooms fried with onions will give the rice a unique taste; thanks to these ingredients, the finished dish will disappear from your pan in just a couple of minutes. And you won’t even be able to imagine what the aroma of risotto will be until you start cooking it!

Ingredients:

Rice – 2 cups;
Water – 4 glasses;
Medium carrots – 1 piece;
Onions – 1 piece;
Champignons – 400 grams;
Vegetable (olive) oil – for frying;
Salt, pepper - to taste.

Preparation:

1. Step one: Before using rice, rinse it, then put it in a multicooker pan and fill it with the required amount of pre-salted water. Set the “Warming” mode (20 minutes).

2. Step two: Cut the carrots in any way, but I approached this process more creatively and created flowers from it. 5 minutes after the rice starts boiling, add carrots to it. Mix all ingredients.

2. Step three: Wash the mushrooms, peel them (if necessary) and chop finely. We do the same with onions. Next, put the onion in a frying pan and fry it for about 2-3 minutes in vegetable or olive oil, after which, add mushrooms to it and fry everything until tender. The same could be done in a slow cooker, but before boiling the rice. Then the same “Warming up” mode is used, but the time is significantly reduced (about 5-7 minutes).

3. Step four: Once the mushrooms are fried, add them to the rice. Mix everything periodically. As soon as the multicooker notifies you with a sound signal that the dish is being prepared, turn it off.

4. Step five: Place the finished dish on a plate. If desired, decorate with herbs or cheese.

Servings: 4
Cooking time: 1.5 hours
Multicooker model: “Polaris” PMC 0508AD.
Power: 700 W

Seafood recipe

Seafood risotto in a slow cooker is the sea and sun of fabulous Italy.

Ingredients:

Rice - 2 cups;
Chicken broth - 4 cups;
Butter - 50 g;
Water - 1/2 cup;
Onion - 1 piece;
Dry white wine - 1/2 cup;
1/2 cup vegetable broth;
Hard cheese - 50 g;
Seafood with shrimp - 300 g;
Rosemary - 1 teaspoon;
Thyme - 1 teaspoon;
Ground black pepper - 1/2 teaspoon;
Salt - a pinch.

Preparation:

In order to prepare the dish, prepare a seafood cocktail with shrimp, this is what the recipe requires. Thaw seafood at room temperature, then boil it in boiling water until cooked. First you need to salt the water, you can also add a pinch of black pepper and a drop of lemon juice.
Peel the garlic and onions, finely chop the vegetables. If you took fresh thyme and rosemary, chop the herbs too; you can also use dried herbs.
Place the butter in a bowl, melt it, then pour the rice into the bowl and mix it well with the butter. Then add chopped onion and garlic and stir again.
Then pour the ingredients with white wine, add half the chicken broth. Close the lid on a Redmond, Polaris or other multicooker and set the “Pilaf” mode. Cook for 10 minutes.
After the time has passed, open the lid, add seafood with shrimp, chopped herbs, and finely grated cheese to the rice. Pour in the remaining chicken broth and also add the vegetable broth. Season the dish with salt, pepper and mix well.
Cook for another 15-20 minutes, then place on serving plates and serve.

Seafood risotto in a slow cooker is ready! Our shrimp recipe turned out to be very aromatic and tasty.

Risotto in a slow cooker. Classic recipe

Italian housewives have several secrets for preparing this dish. During the cooking process, we will share these secrets with you. The first and most important thing is to pay attention to the main ingredient - rice. Suitable varieties are “Arborio”; it is possible to purchase “Vialone” or “Carnaroli”. It is important that the rice is starchy, then the dish will have the desired consistency.

Ingredients for this dish:

rice – 400 g;
olive oil – 2 tbsp;
broth - 1 l;
garlic – 2 cloves;
onion – 1 pc.;
dry white wine – 2 glasses;
butter – 70 g;
celery root - half;
Parmesan cheese - 100 g.

Preparing risotto in a slow cooker:

Rice must be fried. To do this, use a container with thick walls; you can fry the rice in a frying pan or in a slow cooker. Roasting will open the upper pores of the grains to absorb as much liquid as possible.
Regarding the type of rice, it was said above that it is not advisable to overcook rice. Let it be a little undercooked so that you can say: “al dente” or taste it “by the tooth”. This rice will be dense and not sticky.
Look carefully at the rice you are going to cook, literally examine every grain. The rice should be whole and not damaged, then it will cook evenly and there will be no sticky lumps. And very important - under no circumstances should the rice be washed after cooking!
Now let’s begin the step-by-step preparation of risotto in a multicooker: you need to put butter (both types) in the multicooker bowl, add garlic, celery and onion (chop all ingredients). Fry in the “Fry” mode, stirring constantly until the food becomes softer. Do not overcook onions and celery. As soon as you see that the onion begins to set, you need to pour in the rice and stir.
Fry the rice without leaving the multicooker, constantly stirring the contents (“Frying” program). Cook until the rice becomes transparent.
Now you need to pour out the wine, stir again and continue cooking until the liquid is completely absorbed.
Don't forget to constantly stir the rice with the vegetables so that it cooks evenly. If you see that the multicooker is heating intensely, you can switch the device to the “Extinguishing” mode, but you should not close the lid.
Then the next step is to pour 1.5 cups of broth (hot!) over the rice, add salt to taste.
Now switch the device to the “Stew” mode and cook again until the rice has absorbed all the liquid. Monitor the process to immediately add a spoonful of warm broth. The rice needs to be stirred and tasted from time to time.
This rule is mandatory: we try it, we understand that the rice is still hard, add a spoonful of broth again, stir, cook until the liquid evaporates, and try again. You may need to add a little salt. By the way, the dish is not seasoned to perfection, because at the end of cooking the risotto in a slow cooker you need to add hard cheese, which will add flavor to this dish. Therefore, it is important not to oversalt, stick to the golden mean.
If you cook-taste-add broth, the rice remains hard, and the broth has run out, then add water. Just take it hot and be sure to boil it.
When the rice reaches the stage of readiness, you need to turn off the device, add grated cheese, and stir. You can leave the risotto in the slow cooker for a couple of minutes with the lid closed. During this time, you need to have time to warm up the plates and set the table.

Quickly pour the risotto onto plates and invite everyone to the table. Risotto in a slow cooker is a very tasty dish; you will love its delicate, creamy taste. Bon appetit!

Recipe with mushrooms

Mushroom risotto in a slow cooker will appeal to avid mushroom pickers. The taste is surprising and unusual, unusual for Russian cuisine.

Ingredients:

Rice - 2 cups;
Water - 3 glasses;
Dry white wine - 1 glass;
Mushrooms - 500 g;
White onion - 1 piece;
Butter - 100 g;
Hard cheese - 50 g;
Salt - to taste;
Ground black pepper - to taste.

Preparation:

To prepare the dish, study the recipe. If the mushrooms are frozen, defrost them and chop them. Cut the onion into small cubes. Grease the bowl in the multicooker with a small amount of butter, turn on the “Fry” mode, add chopped mushrooms and onions, fry for 3 minutes.
Rinse the rice under cold water, then pour over the ingredients. Salt and pepper to taste, then add cold water and dry white wine, mix everything thoroughly.
Turn on the “Pilaf” mode for forty minutes.
After the beep, open the lid and add butter to the risotto. Close the lid and leave the dish to cook for another 10 minutes on the “Warming” mode.
After the time has passed, place the dish on portioned plates, sprinkle grated cheese on top, garnish with fresh herbs if desired, and serve.

Risotto with mushrooms in a slow cooker is ready! It’s quite simple to prepare, especially if you have a favorite “helper” in the kitchen: Redmond or Polaris, and perhaps with a different name.

Cream sauce

Ingredients:

Cream-150 ml.
Butter-50 gr.
Milk -200 ml.
Flour-2 tbsp.
Nutmeg - 5 gr.
Salt to taste.

Cooking method:

Cut the butter into cubes and melt it in a small saucepan.
Add flour there and mix until smooth.
Add salt and nutmeg.
Mix milk with cream and pour in a small stream into the pan.
After adding all the milk, stir the sauce until it reaches the consistency of thick sour cream.
The sauce is ready! The final touch is to pour creamy sauce over the risotto and enjoy the resulting Italian cuisine.

Another sauce that without a doubt goes well with risotto, everyone should like it.

Recipe with vegetables

Ingredients:

Rice - 400 grams;
Tomatoes - 4 pieces;
Tuna in oil - 1 can;
Chicken broth - 600 ml;
Bell pepper - 2 pieces;
Carrots - 1 piece;
Onion - 1 piece;
Olives - 100 grams;
Olive oil - 1 tbsp. l.;
Salt - to taste;
Ground black pepper - to taste.

Preparation:

To prepare this recipe, cut the pepper in half, remove the seeds, and rinse well. Finely chop the onions, chop the tomatoes, having first removed the skins from them. Three peeled carrots on a coarse grater.
Grease the multicooker bowl with olive oil, place the onion in it, and fry on the “Fry” mode. Gradually add carrots, peppers and tomatoes to the onions. Also add chopped tuna. Fry the ingredients for 5-7 minutes, stirring constantly.
Next, add rice to the slow cooker, add broth, salt and pepper, and stir.
Close the lid and turn on the “Rice” mode for 15-20 minutes. After the beep, take out the dish and serve.

Risotto with vegetables in a slow cooker is ready!

Festive treat for guests

Most often, housewives prepare risotto with vegetables in a slow cooker. In addition to onions and carrots, which we are accustomed to adding to many dishes, risotto is supplemented with corn, sweet bell peppers, green beans, broccoli, and peas. The list of vegetables that are found in a serving of risotto is almost endless.

Some housewives compare it with pilaf, but these dishes are completely different. Pilaf should be crumbly and dry, while risotto, on the contrary, should be sticky and juicy. To give the food an incredible taste and unique aroma, add dry white wine.

The stomachs of many gourmets have been conquered by seafood risotto in a slow cooker. Try to cook this dish too. The easiest way is to buy a frozen seafood cocktail.

Compound:

1 tbsp. steamed rice cereal;
onion – 2 heads;
1 carrot;
2 pcs. sweet bell peppers;
4 tbsp. l. canned sweet corn;
4 tbsp. l. canned green peas;
1 package of sea cocktail;
1 pack of frozen mussels;
4 things. garlic cloves;
table salt and refined olive oil to taste.

Preparation:

We start traditionally by preparing all the necessary ingredients for preparing risotto. We defrost seafood naturally.
Dressed seafood sold as a set usually does not need to be chopped. We just rinse them with running water and dry them thoroughly.
Pour refined olive oil into a multicooker bowl.
Activate the “Frying” cooking mode and heat the oil for 2-3 minutes.
Place the seafood in a multi-cooker bowl, mix and fry for about five minutes.
Place the chopped onion in a multi-cooker container. Stir and continue frying along with seafood.
Cut the sweet bell peppers in half, remove the seeds, veins and stem. Cut vegetables into strips.
Place the sweet peppers in a multi-cooker bowl.
Peel the carrot roots, wash and cut into slices.
Add carrots to the rest of the ingredients. Mix everything well and continue frying.
Fry vegetables and seafood for no more than a quarter of an hour.
Place the canned dessert corn in a colander and strain off the liquid. Then add it to the risotto to taste.
Strain the liquid from canned green peas and add it to the multicooker bowl.
Peel the garlic cloves and cut into thin slices.
We wash the steamed and polished rice grains until the water becomes clear.
Add garlic cloves and rice cereal to the multicooker bowl.
Mix everything well. Enter 2 tbsp. boiled water.
We activate the “Rice-Grains” or “Pilaf” cooking mode. The timer will default to 25-30 minutes.
After the beep sounds, stir the risotto again.
Before serving, add basil sprigs.

To make the Italian delicacy more satisfying, and you don’t have to waste time preparing meat or fish dishes, make mushroom risotto in a slow cooker. Add some chicken breast. Creamy sauce will give this dish a unique taste.

Compound:

2 tbsp. rice cereal;
500 g chilled chicken fillet;
200 g fresh champignons;
½ tbsp. dry white wine;
2-3 pcs. garlic cloves;
cream – 100 ml;
Parmesan cheese - 100 g;
bouillon cube – 1 pc.;

Preparation:

Add refined olive or sunflower seed oil to the multicooker bowl.
Activate the “Baking” cooking mode and set the timer for 30 minutes.
While the oil is heating up, peel the onion and chop it into small cubes.
Place the chopped onion in a slow cooker and sauté until golden brown.
Rinse the chilled chicken breast. Remove the film and dry with a paper towel.
Cut into portions and place in a multi-cooker bowl.
Mix everything well.
Fry the chicken breast until golden brown.
Wash fresh champignons thoroughly under running water. Cut into cubes or slices.
Add the champignons to the multicooker bowl and mix with the rest of the ingredients.
Fry until excess moisture evaporates from the mushrooms.
Rice groats, preferably steamed and polished, rinse thoroughly and add to the multicooker bowl.
Stir and fry with the remaining ingredients for five minutes.
Then pour in dry white wine. Without closing the lid of the kitchen gadget, fry everything until the alcoholic drink has completely evaporated.
Peel the garlic cloves and cut them into 2-4 pieces. Place in a multi-cooker bowl.
Pour 2 liters of filtered water into a separate deep bowl. Add the chopped bouillon cube and stir thoroughly until the latter is completely dissolved.
Pour the prepared broth over the risotto, add cream at room temperature and stir well.
Close the lid of the kitchen appliance, activate the “Stew” or “Rice-Grains” cooking mode, set the timer for 45 minutes.
Grate Parmesan cheese on a finely perforated grater.
After the beep sounds, add the grated cheese to the risotto and stir. The cheese should be completely melted.

Chicken risotto is a wonderful Italian dish that is very popular all over the world. This dish is easy to prepare using a slow cooker; the chicken meat comes out tender and juicy, and the rice, in turn, is very tasty. Chicken risotto in a slow cooker can be prepared quickly and without problems - in fact, like everything else.

Recipe with pumpkin

Ingredients:

Rice - 2 cups;
Hard cheese - 50 grams;
Dry white wine - 1/2 cup;
Pumpkin - 400 grams;
Granulated sugar - 1 pinch;
Salt - to taste.

Preparation:

To prepare Italian rice with pumpkin, clean the pumpkin, remove the seeds, leaving only the juicy pulp. Cut this pulp into small cubes, grease the bowl with oil, lay out the pumpkin, simmer for 10-12 minutes.
Next, add sugar, salt, spices to taste, and add pre-washed rice. Stir and pour in white wine. Simmer the ingredients with the pumpkin until tender on the “Stew” mode, about 20-30 minutes. 10 minutes before cooking, add grated cheese.
After the sound, we take out the dish and place it on plates, after which we serve.

Pumpkin risotto cooked in a slow cooker is ready!

How to cook risotto in a slow cooker. Secrets of the professionals

To prepare a real Italian dish, you must study these recommendations:

choice of oil - not only vegetable oil, but also sunflower, pumpkin or rapeseed oil is suitable. But you just need to add half the butter. If you want to cook risotto in a slow cooker using only butter, you need to make sure that it does not overheat and does not darken;
Onions are a must for this dish; they add juiciness and a special taste. The onion is fried first, then the rice is added. Some cooks do the opposite: fry the rice, then the onions. It all depends on the type of rice;
filling or filler: for a classic risotto in a slow cooker you only need hard cheese, but you can also prepare this dish with the addition of vegetables, seafood, meat and even fish. Then the cooking time increases, especially for meat. With seafood, everything is simpler - shrimp or crab meat are added literally a couple of minutes before the risotto is finished cooking in a slow cooker;
wine – believe it or not, it won’t work without this ingredient. Therefore, you will have to allocate a couple of glasses of dry white wine to prepare risotto in a slow cooker according to all the rules;
broth - you already know that you will have to be present and literally help the slow cooker prepare this dish. Important: if you are preparing risotto in a slow cooker, then you need to place a saucepan with broth on the stove over low heat. The classic recipe for cooking an Italian dish uses beef broth. If you wish, you can cook risotto in a slow cooker using vegetable, chicken, pork and even fish broth.

Chicken recipe

Ingredients:

Rice - 1 glass;
Chicken broth - 2 cups;
Vegetable oil - 30 milliliters;
Onion - 1 piece;
Garlic - 1 clove;
Carrots - 1 piece;
Chicken fillet - 1/2 kg;
Salt - to taste;
Ground black pepper - to taste.

Preparation:

Grease the multicooker bowl and turn on the “Frying” mode. Place peeled and finely chopped garlic and chopped onion into a bowl. Fry the vegetables until golden. We also send grated carrots there. Fry for another 10 minutes.
Cut the chicken fillet into cubes, add to the vegetables, mix the ingredients, fry until the meat is golden.
After this, add the washed rice, mix, add salt and pepper, and pour in chicken broth. Turn on the “Rice” mode for 35 minutes, cook with the lid closed. After the time has passed, take out the dish with chicken and serve.

Risotto in a slow cooker with chicken, ready.
Bon appetit! Try this recipe:

Preparation

1. Rinse the champignons thoroughly with running water, remove all debris and cut into medium pieces. Put the chicken to cook in salted water with spices, after 25 minutes, remove it and cool. Strain the broth.

2. In a multicooker bowl, melt a piece of butter on the “Baking” or “Frying” mode. For risotto, it is better to use oil with a fat content of 82.5% - it is tastier and sweeter.

3. Onions and carrots need to be peeled, washed and chopped: chop the onion into cubes, grate the carrots. Now pour the onions, carrots and mushrooms into the multicooker bowl and saute on the “Fry” mode for 10 minutes.

4. Disassemble the cooled chicken meat into smaller pieces, remove the bones. Transfer the meat to the multicooker bowl.

Risotto is a charming dish of Italian cuisine, which is traditionally prepared from short-grain rice with the addition of broth, dry white wine and other ingredients. Today we will try to cook a dish from sunny Italy, risotto, in a slow cooker.