This dish of Italian cuisine has long been loved by many housewives. Making risotto in a slow cooker is just as easy as making it on the stove. It will even turn out much easier, faster and tastier. Want to check it out? Then we invite you to cook risotto in a slow cooker using these recipes.

U Italian housewives There are several secrets to cooking 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.;
• white dry wine– 2 glasses;
• butter – 70 g;
• celery root - half;
• Parmesan cheese - 100 g.

Preparing risotto in a slow cooker:

1. 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.
2. 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.
3. 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!
4. Now let's get started step by step preparation 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.
5. Fry the rice without leaving the multicooker, constantly stirring the contents (“Frying” program). Cook until the rice becomes transparent.
6. Now you need to pour out the wine, stir again and continue cooking until the liquid is completely absorbed.
7. 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.
8. Further next step– pour 1.5 cups of broth (hot!) over the rice, add salt to taste.
9. 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.
10. 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 the 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.
11. 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.
12. 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 under closed lid. 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 very tasty dish, you will like this gentle, creamy taste. Bon appetit!

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

To cook the real thing Italian dish, it is necessary to 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 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, 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 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. IN classic recipe When preparing Italian dishes, beef broth is used. If you wish, you can cook risotto in a slow cooker using vegetable, chicken, pork and even fish broth.

Risotto in a slow cooker with vegetables

A slow cooker will help you prepare a lean, light and tasty dish. Let's cook risotto together in a slow cooker with the addition of vegetables.

Product preparation:

• rice – 2 cups;
• water or vegetable broth– 3 glasses;
• fresh or frozen vegetables: beans, zucchini, sweet peppers, peas;
• carrots and onions - 1 pc.;
• fresh tomato – 1 pc.;
• spices, salt - to taste;
• vegetable oil – 2 tbsp.

Cooking step by step:

1. Pour oil into a bowl. We take what we have at home: sunflower, olive or pumpkin, or rapeseed.
2. Activate the device and click on “Frying”. The oil should warm up for a couple of minutes.
3. You can immediately pour dry spices into the oil, then chopped onion, and after a couple of minutes - carrots (on a fine grater).
4. After a few more minutes, when the vegetables are fried, open the bag of frozen vegetables and pour them into the bowl of the device. Stir and cook with the lid down for 10 minutes (Stewing program).
5. While cooking vegetables, you need to stir the vegetables several times to ensure even cooking.
6. Rinse the rice thoroughly, fry it separately in a frying pan or add it directly to the vegetables without frying.
7. Slice fresh tomato slices, also add to other products. Stir, simmer the rice almost “dry” for 5 minutes with the vegetables, then add hot vegetable broth or just boiled water.
8. The device needs to be switched, set to the “Rice” (if available) or “Cereals” program. Cook until the rice is done. It is important not to waste time so that the rice does not overcook.
9. At the end of cooking, you need to taste the risotto in the slow cooker for salt; you may want to enrich this dish by sprinkling it with a mixture of dry spices and salt.
10. Risotto is served hot independent dish, and also possible classic version serving: with a salad of fresh vegetables, a piece of boiled fish.

Risotto in a slow cooker with mushrooms

Do you want to cook something delicious? hearty dish Italian cuisine? Then quickly prepare all the ingredients and you can please your family with your culinary skills.

You will need the following:

• Carnaroli or Arborio rice - 2 cups;
• chicken broth - 1 cup (can be replaced with a cube);
• mushrooms “Champignons” - 200 g;
• dry white wine – 1 glass;
• cream – 100 g;
• vegetable oil – 2 tbsp;
• onion – 1 pc.;
• hard cheese – 100 g.

Preparation:

1. Peel the onion, chop finely, fry in oil until the color changes ("Frying" program).
2. We peel the garlic, but do not chop it, but simply press it with a knife and place it in the bowl of the device. Frying time – 1 minute.
3. Fresh mushrooms need to be peeled, washed and chopped. Frozen or dried mushrooms you need to soak in water, drain the water, cut if necessary. Fry along with onions.
4. Sort and rinse the rice, pour into the slow cooker with the vegetables, and stir. Add wine and continue cooking the risotto in the slow cooker until the liquid has completely evaporated.
5. As soon as you see that the rice is becoming dry, you need to pour in the cream and stir. Next add hot broth, also mix. You can immediately add spices and salt.
6. Now you can relax a little, because you don’t need to stir the dish so often. It is enough to switch the device to the “Extinguishing” mode and set the timer for 15 minutes.
7. After 10 minutes, add grated cheese (half the portion), mix. If you want, you can enrich the dish with chopped fresh herbs.
8. After the signal, leave the risotto in the multicooker with the lid closed for 5 minutes.
9. We place the hot dish on plates, sprinkle with grated cheese, and invite everyone to the table. Bon appetit!

Risotto in a slow cooker “Russian style”

You can prepare this popular Italian dish with different products. It can be meat, fish and other seafood, as well as vegetables or just cheese and cream. But rice always remains the same ingredient. It is he who is given the main mission to make this dish unusually tender and tasty. Therefore, you need to approach the choice of rice as responsibly as possible. Suitable variety rice for preparing this dish is Arborio, but you can take even the most regular rice, which is sold in any grocery store. The main thing is not to be afraid of experiments and then everything will work out.

We prepare from the following products:

• rice – 2 cups;
• water or broth - 4 cups;
• onion, carrot - 1 pc.;
• fresh tomato or tomato sauce- 1 PC. or 1 tbsp;
• salt, spices - to taste;
• olive oil – 2 tbsp;
• sour cream - half a glass;
• flour – 2 tbsp;
• sour cream – 150 ml.

How to cook:

1. Vegetables - wash and peel, cut as follows: onion finely, carrots can be grated or into small strips, tomatoes - peeled and cut into equal cubes.
2. Let's do it first delicious gravy from vegetables. You need to fry the onions, carrots, and then add the tomato in hot oil. Program “Baking” or “Roasting”, time 15 minutes.
3. In the meantime, while the vegetables are cooking, you need to prepare a sauce from the dry ingredients: mix flour with salt and spices, add a little water and sour cream. First the dry ingredients, then the liquids.
4. Pour the sauce over the vegetables, stir, switch the multicooker to the “Stew” mode, and set the time for 20 minutes. Or you can extend the “Frying” for another 20 minutes.
5. Sort the rice, rinse in hot water, place in a colander to drain excess liquid.
6. The gravy is ready, most of it needs to be put into a clean bowl, and the smaller part remaining in the multicooker should be filled with rice - pour the broth or hot water, set the cooking mode for risotto in the multicooker to “Pilaf”.

As soon as you hear the signal, you can taste the readiness of the rice. If you are satisfied, then set the table - and let the dish remain under the closed lid for now. The time to “rest” is 5-7 minutes, then pour the risotto into plates and decorate with a sprig of herbs. Can be served with grated hard cheese. Enjoy tasting your new dish!

Risotto in a slow cooker. Video

Risotto is one of the most famous dishes of Italian cuisine. It is prepared in many variations, and perhaps the only thing that remains unchanged in them is rice. Other components vary widely. Let's give it our due too Italian cuisine and let's cook.

So, the main feature of risotto is the rice. For this dish, it is advisable to choose varieties with high content starch. The best varieties are Vialone Nano, Maratelli or Carnaroli. But here, in the Russian outback, it’s not easy to find them on sale, so I took our regular round grain rice.

One more subtlety. By traditional recipe, rice for risotto must first be fried in olive oil until transparent. However, our wonderful assistant, the multicooker, allows you to simplify the cooking process and skip this stage, thanks to the special regimes, with the help of which the rice will turn out juicy, saturated with oil and juice of vegetables, and without such frying.

Having taken into account all these subtleties, we begin to prepare a very tasty and satisfying dish - chicken risotto in a slow cooker.

What you need to prepare risotto in a slow cooker:

• 300-400 grams of chicken, it is best to take chicken fillet
• one onion
• three cloves of garlic
• one carrot
• one glass of rice
• 1 teaspoon salt
• 1-2 tablespoons olive oil
• a pinch of spices: turmeric, hops-suneli
• two glasses of water or meat broth

How to cook chicken risotto in a slow cooker:

Grate the peeled carrots coarse grater, finely chop the onion.

We also finely chop the garlic.

Cut the chicken into narrow strips.

Pour a couple of tablespoons of olive oil into the slow cooker. Place chopped onions, garlic and carrots in a bowl.

Fry the vegetables for 10 minutes in the “baking” mode.

Lastly, add the washed rice.

Add salt and spices and pour hot water or broth.

We will cook in the “buckwheat” mode until the signal. In a Panasonic multicooker, this is an automatic mode in which the dish is cooked for about 40 minutes. If your multicooker does not have one, you can cook in the “porridge” or “pilaf” mode.

Ready! The dish turned out very tasty!

Time: 70 min.

Servings: 4-6

Difficulty: 3 out of 5

How to cook risotto with vegetables using a slow cooker

Risotto is an Italian dish that enjoys considerable success in our time. In Italy, this dish is also known as pizza, pasta and other dishes.

In our country, everyone can cook risotto with vegetables in a slow cooker, because it is simple to prepare, but it turns out incredibly tasty and healthy.

An excellent combination of rice and vegetables for dinner amazing taste and richness, which is why the risotto recipe comes first for many.

You can cook risotto with vegetables in a slow cooker with many products: seafood, poultry, fish, and so on. Any recipe of this dish It will turn out extremely tasty, because rice in combination with vegetables and seasonings turns out amazing and aromatic.

In our country, this dish is prepared only with vegetables, but even in this form it will be as beneficial as possible for the body.

This recipe includes only vegetables. The dish is prepared in a slow cooker, because only it can make rice tasty and vegetables as beneficial as possible for the body. It is worth noting: in any recipe important role spices play in the best possible way complement the rice and make it richer.

The traditional risotto recipe includes pilaf seasonings, cumin and turmeric. If desired, you can add a little black pepper during cooking.

If you are going to cook risotto with poultry, meat or fish, take care of choosing a recipe in advance, as they differ significantly from each other.

Vegetables for this recipe You can take either fresh or frozen - in any case, the dish will turn out tasty and healthy. The finished dish can be sprinkled with grated cheese and black mustard added.

Ingredients:

This quantity makes 3 servings ready-made dish. Important: it is recommended to prepare the risotto recipe before serving, as the cold food will lose pleasant taste, aroma and richness.

Step 1

Turn on the multicooker to the “Frying” mode for 15 minutes. Pour some oil into the bowl and wait until it warms up thoroughly. Then put the spices into the bowl.

Step 2

Add frozen vegetables to the seasonings.

Important: There is no need to defrost the product, as it will become more tender and juicier during frying.

If you have chosen fresh vegetables, they must be prepared in advance: peel and rinse the peas, bell pepper cut into cubes, peel the beans and cook in salted water in advance.

Step 3

Closing kitchen appliance and fry the food for 10 minutes. However, they do not need to be stirred. Then add pre-washed rice to the bowl.

Wash and cut the tomatoes in small pieces. Peel the carrots and grate them on a coarse grater (if desired, they can be cut into bars or cubes). Then add the slices to the vegetables and cereals.

Step 4

Cook the dish for another 5-8 minutes in the same mode. As you cook, you can stir the ingredients a couple of times to ensure they cook evenly.

Step 5

Heat the water, salt it and pour it into the multicooker bowl. Mix the ingredients thoroughly and cook the risotto in the “Rice” mode until cooked. On average this takes 40 minutes.

There is no need to stir the ingredients, as they will cook evenly.

As a result, you will get golden rice with vegetables, which will be especially tasty and healthy.

This recipe is different the easy way preparations. After all, you will not need to pre-prepare meat, seafood and fry them with vegetables.

This dish can easily be served at festive table, because its aroma and unusual look capable of impressing any connoisseur traditional cuisine different nations peace.

Watch another version of this dish in the video below:

The classic risotto recipe includes specific, starchy varieties round rice and excellent quality oil.

To give the dish a delicate creamy consistency and a special shade rice cereal should be pre-fried in butter or olive oil. The chicken is boiled until half cooked. Prepared pieces of meat are carefully removed from the bones. Cut the onion as finely as possible and fry until transparent.

Dry wine made from white grape varieties adds an unexpected delicious note. Whipped is added to the finished dish cream sauce with grated cheese (parmesan).

Ingredients

• 150 g champignons
• 40 g butter
• 1 carrot
• 1 onion
• 200 g chicken meat
• 150 g rice
• 50 ml white wine
• 300 ml broth
• salt and spices to taste
• greens before serving

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 pieces small pieces, remove the seeds. Transfer the meat to the multicooker bowl.

The modern housewife has at her disposal a large number of household appliances, which greatly simplifies housework. With the help of such a miracle helper, you can prepare real Italian risotto in a slow cooker, the recipe for which you will find below and you can choose any one you like. It is worth noting that doing this culinary arts Not only more convenient, but also more economical - the unit will certainly prepare a wonderful dish.

Risotto with champignons in a slow cooker

We will prepare risotto with champignons using a Redmond multicooker; if you use equipment from another company, the cooking time may vary depending on the power of the device.

Ingredients

• Arborio rice – 2 cups;
• Purified water – 4 glasses;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Fresh champignons – 0.5 kg;
• Olive oil – for frying;
• Salt and pepper - to taste.

How to cook risotto in a slow cooker

1. Wash the champignons very well under running water, and then chop them into small cubes.

2. Peel the onion and cut it in the same way. It is better to remove the root and top zone, using only the central part of the vegetable.

3. Pour oil into the multicooker bowl, add onions, and after a couple of minutes add mushrooms. Frying is carried out in the “warm up” mode for 7 minutes.

4. Take out the mushrooms and onions and set them aside.

5. Pour the rice inside the multicooker bowl and fill it with water; it must be salted first.

6. Turn on the “warm up” mode and set the timer for a third of an hour.

7. Wash the carrots, peel them, and then finely chop them. You can grate it, it doesn’t matter much, the main thing is that the pieces are not too large. When the timer has 15 minutes left on the timer, add the carrots to the rice and stir.

8. Now add the fried mushrooms and mix again.

9. Having heard the beep, open the lid and adjust the saltiness of the dish, as well as pepper it. The risotto cooked in the slow cooker is almost ready. Mix everything, let it sit for a couple of minutes and serve.

Risotto in a slow cooker with vegetables and tuna

This slow cooker risotto recipe can easily become completely vegetarian; to do this, you only need to exclude fish from the ingredients.

Ingredients

— Arborio rice – 400 gr.;
— Tomatoes – 4 pcs.;
— Tuna canned in oil – 1 package;
— Chicken broth – 600 ml;
— Bell pepper – 2 pcs.;
— Carrots – 1 pc.;
— Onion – 1 pc.;
— Olives – 100 gr.;
— Olive oil – 1 tbsp;
- Salt and pepper - to taste.

How to make risotto in a slow cooker

1. First we need to prepare our ingredients. Scald the tomatoes with boiling water, remove the skin and finely chop.

2. Take the tuna from the can, you can pour out the oil or use it as additional ingredient- it's a matter of taste. Grind the pieces.

3. Remove the seed part and cap from the pepper. Cut into small squares with a side of half a centimeter.

4. Peel the carrots and grate them.

5. Peel the onion and cut into small cubes.

6. Cut the olives into rings.

7. Pour oil into the multicooker bowl, set the “frying” mode, and set the timer for 7 minutes. Load the onions first.

8. During this time, we need to gradually add all the ingredients to the onion, except rice, while not forgetting to stir.

9. When we hear the signal, we add rice, salt and pepper, pour in the broth, set the “rice” mode, and set the time equal to a third of the part.

10. After the signal sounds, remove the risotto with vegetables and tuna from the multicooker and place it on portioned plates.

Chicken risotto: recipe with chicken broth in a slow cooker

You love risotto, but only the flavor chicken broth isn't enough for you? Then we suggest that you familiarize yourself with the recipe, which uses not only the broth, but also the meat itself. By cooking risotto in a slow cooker you will save your time and effort.

Ingredients

— Arborio rice – 1 cup;
— Chicken broth – 2 cups;
— Olive oil – 30 ml;
— Onion – 1 pc.;
— Garlic – 1 clove;
— Carrots – 1 pc.;
— Chicken fillet – 0.5 kg;
- Salt and black pepper - to taste.

How to cook risotto in a slow cooker

1. Peel onions, garlic and carrots. Cut the onion into cubes, finely chop the garlic, and grate the carrots.

2. Pour oil into the multicooker bowl and set the “frying” mode; all this will take you about 15 minutes. During this time, the onion should acquire a beautiful golden color.

3. Wash the fillet, remove the cartilage tissue and cut into small cubes. Place in a bowl with other ingredients and fry until crust appears.

4. Add rice, salt and pepper, mix everything well and pour in the broth. Set the timer for 35 minutes, and select the “rice” mode. Don't forget to close the lid!

After the specified time has passed, we serve chicken risotto cooked in a slow cooker for the table.

Risotto with bacon and champignons

Mushroom risotto in itself is quite tasty and self-sufficient, however, by adding bacon to such a dish, you will not only experience a new range of taste, but also feel full faster.

Ingredients

— Arborio rice – 2 cups;
— Ham – 100 gr.;
— Onion — 1 pc.;
— Olive oil – 50 ml;
— Chicken broth — 2 cups;
— Saffron – 1 pinch;
— Champignons – 100 gr.;
- Salt and pepper - to taste.

How to make risotto in a slow cooker

1. Peel the onion and cut into small cubes.

2. Wash the champignons well and cut them in the same way as onions, or you can use slices to taste qualities This will not affect the food in any way.

3. We also cut the ham finely; the smaller the pieces, the more uniform the flavor texture of the risotto will be.

4. Pour into a frying pan with a thick bottom olive oil, let's heat it up.

5. When you notice white smoke appearing, reduce the heat to medium and add the onion. As soon as he acquires golden color, then add mushrooms to it, then ham.

6. After our components have been fried in a frying pan for 10-15 minutes, they can be removed from the heat and poured into the multicooker bowl.