Winter is here, well almost here which means winter warmers should be on the menu! Move over salads it’s slow cooker time!
Cooking your risotto in a slow cooker is a game changer, it goes from a laborious process of constant stirring to a literal bang it all in the pot and come back a few hours later type job. So it’s pretty easy to start with, but in this version, it’s even easier. Yes, the job’s half done by using a hearty Countdown ready-made soup as the base.
Gearing up for winter Countdown have added new winter warmer products on to price lockdown. This includes all the Countdown ready-made soups, and you can even grab a Slow Cooker while you are there too. So a big thank you to Countdown for making this recipe post possible.
In this recipe, there are no veggies to chop thanks to the soup base and the countdown baby spinach leaves which come prewashed, so preparation is minimal.
Cooking food from scratch is a great thing, and I do try to do it often, but sometimes when time is at a pinch I will use little hacks like using a store-bought soup to speed things up so I can get out the door to afterschool activities
There are a couple of tips you should know regarding cooking a risotto in a slow cooker
How to cook slow cooker risotto
- The first time you make it, make it while you are at home, as all slow cookers are a little different, it should be totally fine but some slow cookers do run quite hot and you don’t want the risotto to overcook, so I would pop it on one day when you will be at home to test out the timings for your slow cooker before you leave it to cook while you are out of the house.
- Use either arborio rice (more traditional) or a medium grain rice such as Calrose rice.
- This recipe will work without cooking off the arborio rice, BUT if you have the time you will get a creamier texture if you first saute the rice in a little olive oil before adding it to the slow cooker. Some slow cookers allow you to sauté in them which is quite clever
- Check your packet of rice and use the liquid to rice ratio that the pack recommends. If you are using a tinned soup then you can top up the additional liquid with either stock or water.
Slow Cooker Risotto Quick Recipe Video
Slow Cooker Risotto- Pumpkin & Feta
Yield 3 Serves
Slow cooker risotto, pumpkin, and feta flavours, made with a pumpkin soup base which makes it so easy to make
- 1 Cup arborio or Calrose rice
- 1 550g can Homestyle sweet potato and pumpkin soup from Countdown
- 1 Cup Stock
- 40g Feta
- 2-3 handfuls pre-washed baby spinach leaves
- Additional feta and pine nuts for garnish if desired
- Watch the quick recipe video above the recipe card and read my tips for cooking risotto in a slow cooker above
- Optional sauté the rice in some olive oil
- Add the soup, stock, and rice to the slow cooker
- Turn the slow cooker on to low, cook for approximately 3 hrs, or until all the liquid has been absorbed and the rice is tender, you can also cook this recipe with the slow cooker on high, it will take approximately 1hr 15 mins
- Stir in the feta and spinach leaves, pop the lid back on and leave for 5 minutes for the feta to melt and the spinach leaves wilt
- Serve, garnish with additional feta, pinenuts and a drizzle of olive oil if desired
- This recipe makes approximately 3 cups of risotto, it is easy to double, just use 2 cans of soup, 2 cups of rice and 2 cups of stock
- Either chicken or vegetable stock are fine
- Cook time can vary depending on your slow cooker it is usually 1h 15 mins on low setting and 3hrs on high, but these are approximates