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Crockpot Risotto Milanese

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 1 tbsp olive oil
  • 1 tbsp butter (split into 2)
  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed)
  • 1 3/4 cups Aborio rice
  • 1 cup white wine
  • 4 cups hot chicken stock
  • salt & fresh ground pepper
  • 1/2 cup grated parmesan cheese (I like to use the big shaved flakes of parmesan)


If you have a crockpot that has a saute function you can do this step there, but if you don’t just do this step in a skillet.

  1. Melt half of the butter, then add the olive oil, and saute the onion and garlic for about 3 minutes, until the onion has softened.
  2. Add the rice, mix well and cook for 2 – 3 minutes until the rice is glossy.
  3. Stir in the wine, cover and simmer for 2 – 3 minutes, or until the wine has been absorbed.
  4. Stir in the hot chicken stock (I just microwaved mine for a few minutes), mix well and cover.
  5. Cook in the crockpot on the Risotto setting which will take about 20 – 30 minutes. Or on the high setting for about 20 minutes.
  6. Once the risotto is done, stir in the remaining butter and half of the parmesan cheese.
  7. Top and serve with the remaining parmesan cheese.