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Tomato Risotto (Slow Cooker)

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I am always looking for great side dishes that can be turned into meals and this is a winner.  This great Tomato risotto can have white beans or some diced chicken to turn it into a meal!

Tomato Risotto (Slow Cooker)

Print Recipe
Prep Time:5 minutes
Cook Time:2 hours
Total Time:2 hours 5 minutes


  • 1/2 cup sun-dried tomatoes in oil
  • 1 1/2 cup Arborio rice
  • 4 cups chicken broth
  • 1/2 cup grated Parmesan cheese to add later


  • Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.
  • Add the rice and stir.
  • Add the chicken broth.
  • Cover and cook on high for 2 to 3 hours, or until the rice is tender
  • Remove the lid of your cooker and stir in the Parmesan cheese.
  • Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.


Calories: 365kcal | Carbohydrates: 65g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 1128mg | Potassium: 337mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 4mg
Servings: 4
Calories: 365kcal
Author: Amanda

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