Winter is here, well almost here which means winter warmers should be on the menu!
Move over salads it’s slow cooker time! More specifically slow cooker risotto!
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 crockpot 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.
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.
In my recipe for Pumpkin and Feta Risotto I use a pumpkin soup as a base. But you can actually make this slow cooker risotto with any tinned soup you have on hand.
Mushroom or Tomato soup makes a delicious base for risotto, as does pea and ham or french onion.
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 or a crockpot
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.
I am an ambassador for Countdown Supermarket, this recipe was made with gifted ingredients
- 1 Cup arborio or Calrose rice
- 1 550g can pumpkin soup
- 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 3hrs mins on low setting and 1hr 15mins on high, but these are approximates
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 748mgCarbohydrates: 32gFiber: 4gSugar: 7gProtein: 13g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing