Crockpot Lemon Herb Risotto

Crockpot Lemon Herb Risotto

This creamy and flavorful risotto is infused with zesty lemon and fresh herbs, effortlessly cooked to perfection in your slow cooker.

Servings: 4 | Cook Time: 120 minutes

Prep Time: 10 minutes | Total Time: 130 minutes

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 3 cups vegetable broth
• 1/4 cup dry white wine
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Prepare Ingredients: Heat olive oil in a skillet over medium heat, then sauté onion and garlic until translucent, about 3 minutes.
2. Combine in Crockpot: Add the sautéed onion and garlic, Arborio rice, and vegetable broth to the slow cooker.
3. Cook the Risotto: Stir in the white wine, lemon zest, and lemon juice, then cover and cook on high for 2 hours or until the rice is tender.
4. Finish with Cheese: Stir in Parmesan cheese and season with salt and pepper to taste.
5. Add Fresh Herbs: Mix in the parsley and let it sit for 5 minutes to enhance the flavors before serving.

Tips

• Stir occasionally during the cooking process to prevent sticking.
• Use a microplane to easily zest the lemon.
• For a creamier texture, add an extra 1/4 cup of broth before serving.