There's something about a creamy, dreamy bowl of risotto that simply screams comfort. It's rich, flavorful, and just fancy enough to impress at a dinner party. Yet, making risotto can be a labor-intensive process, requiring constant stirring and babysitting over a hot stove.

Enter the crockpot! This kitchen hero takes all the hassle out of creating the perfect risotto. Today, I've gathered 28 creamy crockpot risotto recipes you need to try tonight.

Each one is easy, mouthwatering, and sure to become a staple in your meal rotation. Whether you're a fan of classic flavors or adventurous twists, there's a recipe here for everyone.

1. Classic Parmesan Risotto

Creamy, cheesy, and undeniably delicious.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup grated Parmesan cheese
• 1 cup white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet and sauté the onion and garlic until fragrant.
2. Add the Arborio rice to the crockpot, then pour in the sautéed onions and garlic.
3. Stir in the chicken broth and white wine.
4. Cook on low for 2-3 hours or until the liquid is absorbed.
5. Stir in the Parmesan cheese, salt, and pepper before serving.

2. Mushroom and Thyme Risotto

Earthy mushrooms meet fragrant thyme in this comforting dish.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onions, garlic, and mushrooms in olive oil until softened.
2. Add them to the crockpot along with the Arborio rice and vegetable broth.
3. Stir in the thyme, then cook on low for 2-3 hours.
4. Mix in the Parmesan cheese, salt, and pepper before serving.

3. Spinach and Artichoke Risotto

A twist on the classic dip turned into a delightful risotto.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup chopped spinach
• 1 can artichoke hearts, drained and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in butter until fragrant.
2. Place Arborio rice, chicken broth, spinach, and artichokes in the crockpot.
3. Add in the sautéed onion and garlic mixture.
4. Cook on low for 2-3 hours.
5. Stir in Parmesan cheese, salt, and pepper, and serve.

4. Lemon Asparagus Risotto

Bright and zesty, this risotto is perfect for spring.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice and vegetable broth to the crockpot.
3. Stir in the sautéed onion mixture, asparagus, lemon zest, and juice.
4. Cook on low for 2-3 hours.
5. Mix in the Parmesan cheese, salt, and pepper before serving.

5. Butternut Squash Risotto

Sweet, creamy, and satisfying — a fall favorite.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 2 cups diced butternut squash
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in butter.
2. Place the Arborio rice, chicken broth, and butternut squash in the crockpot.
3. Add the sautéed onion and garlic.
4. Cook on low for 2-3 hours or until squash is tender.
5. Stir in Parmesan cheese, salt, and pepper.

6. Tomato Basil Risotto

A light and summery risotto that's rich in flavor.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 1 can diced tomatoes, drained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh basil, chopped
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice, vegetable broth, and diced tomatoes to the crockpot.
3. Stir in the sautéed onion mixture and basil.
4. Cook on low for 2-3 hours.
5. Mix in the Parmesan cheese, salt, and pepper before serving.

7. Bacon and Pea Risotto

This risotto is smoky, savory, and absolutely mouthwatering.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup cooked bacon, crumbled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in butter.
2. Add the Arborio rice, chicken broth, peas, and bacon to the crockpot.
3. Add the sautéed onion and garlic mixture.
4. Cook on low for 2-3 hours.
5. Stir in Parmesan cheese, salt, and pepper before serving.

8. Chicken and Lemon Risotto

Zesty and hearty, perfect for a family meal.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Combine Arborio rice, chicken broth, and shredded chicken in the crockpot.
3. Stir in the sautéed onion mixture, lemon zest, and juice.
4. Cook on low for 2-3 hours.
5. Stir in Parmesan cheese, salt, and pepper before serving.

9. Shrimp and Pesto Risotto

Bursting with flavors of the sea and fresh pesto.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 pound shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup prepared pesto
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice, chicken broth, and shrimp to the crockpot.
3. Add the sautéed onion and garlic mixture.
4. Cook on low for 2-3 hours, adding the pesto in the last 30 minutes.
5. Stir in Parmesan cheese, salt, and pepper before serving.

10. Truffle Risotto

Decadent truffle oil elevates this risotto to a new level.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp truffle oil
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in butter.
2. Add the Arborio rice and chicken broth to the crockpot.
3. Stir in the sautéed onion mixture and truffle oil.
4. Cook on low for 2-3 hours.
5. Mix in the Parmesan cheese, salt, and pepper before serving.

11. Pumpkin Sage Risotto

Perfect for autumn, this risotto is warm and aromatic.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup canned pumpkin puree
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in butter.
2. Add the Arborio rice, chicken broth, and pumpkin puree to the crockpot.
3. Stir in the sautéed onion mixture and sage.
4. Cook on low for 2-3 hours.
5. Stir in Parmesan cheese, salt, and pepper before serving.

12. Sun-Dried Tomato and Goat Cheese Risotto

Tangy and creamy, with a Mediterranean flair.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 1 cup sun-dried tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup goat cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice, vegetable broth, and sun-dried tomatoes to the crockpot.
3. Stir in the sautéed onion mixture.
4. Cook on low for 2-3 hours.
5. Mix in the goat cheese, salt, and pepper before serving.

13. Sausage and Bell Pepper Risotto

A hearty dish that’s perfect for weeknight dinners.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 pound Italian sausage, cooked and crumbled
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion, garlic, and bell pepper in olive oil.
2. Add the Arborio rice, chicken broth, and cooked sausage to the crockpot.
3. Stir in the sautéed onion and pepper mixture.
4. Cook on low for 2-3 hours.
5. Mix in the Parmesan cheese, salt, and pepper before serving.

14. Gorgonzola and Walnut Risotto

Creamy, tangy, and crunchy, the perfect combo.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup crumbled Gorgonzola cheese
• 1 cup walnuts, toasted and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice and chicken broth to the crockpot.
3. Stir in the sautéed onion mixture.
4. Cook on low for 2-3 hours.
5. Mix in Gorgonzola cheese, walnuts, salt, and pepper before serving.

15. Thai Coconut Curry Risotto

An exotic twist with the flavors of Thailand.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 1 can coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp red curry paste
• 1 cup sliced bell peppers
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice, vegetable broth, and coconut milk to the crockpot.
3. Stir in the sautéed onion mixture, red curry paste, and bell peppers.
4. Cook on low for 2-3 hours.
5. Mix in Parmesan cheese, salt, and pepper before serving.

16. Lobster Risotto

Luxurious and indulgent, perfect for special occasions.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 2 cups cooked lobster meat, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in butter.
2. Add the Arborio rice and chicken broth to the crockpot.
3. Stir in the sautéed onion mixture.
4. Cook on low for 2-3 hours.
5. Gently fold in lobster meat, Parmesan cheese, salt, and pepper before serving.

17. Broccoli Cheddar Risotto

Cheesy, comforting, and packed with healthy broccoli.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 2 cups chopped broccoli
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in butter.
2. Add the Arborio rice, chicken broth, and broccoli to the crockpot.
3. Stir in the sautéed onion mixture.
4. Cook on low for 2-3 hours.
5. Mix in cheddar cheese, salt, and pepper before serving.

18. Saffron Risotto

A fragrant and golden-hued classic.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 pinch saffron threads
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in butter.
2. Add the Arborio rice and chicken broth to the crockpot.
3. Stir in the sautéed onion mixture and saffron threads.
4. Cook on low for 2-3 hours.
5. Mix in Parmesan cheese, salt, and pepper before serving.

19. Sweet Corn and Basil Risotto

Summery, sweet, and packed with fresh basil.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 2 cups sweet corn, cooked
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh basil, chopped
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice and vegetable broth to the crockpot.
3. Stir in the sautéed onion mixture and sweet corn.
4. Cook on low for 2-3 hours.
5. Mix in fresh basil, Parmesan cheese, salt, and pepper before serving.

20. Kale and Bacon Risotto

A mix of healthy greens and crispy bacon.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 2 cups chopped kale
• 1 cup cooked bacon, crumbled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice, chicken broth, kale, and bacon to the crockpot.
3. Stir in the sautéed onion mixture.
4. Cook on low for 2-3 hours.
5. Mix in Parmesan cheese, salt, and pepper before serving.

21. Blue Cheese and Caramelized Onion Risotto

Rich, tangy, and sweet — a gourmet delight.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups beef broth
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup crumbled blue cheese
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp sugar
• Salt and pepper to taste

Instructions:

1. Caramelize the onions with sugar in olive oil and butter until golden.
2. Add garlic and sauté for another minute.
3. Add the Arborio rice and beef broth to the crockpot.
4. Stir in the caramelized onions and garlic.
5. Cook on low for 2-3 hours.
6. Mix in blue cheese, salt, and pepper before serving.

22. Zucchini and Ricotta Risotto

Light and creamy, a summer favorite.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 2 cups grated zucchini
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice, vegetable broth, and grated zucchini to the crockpot.
3. Stir in the sautéed onion mixture.
4. Cook on low for 2-3 hours.
5. Mix in ricotta cheese, salt, and pepper before serving.

23. Herb and Lemon Risotto

Fresh herbs and zesty lemon make a fragrant dish.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup mixed fresh herbs (parsley, thyme, chives), chopped
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice, chicken broth, and lemon zest and juice to the crockpot.
3. Stir in the sautéed onion mixture and fresh herbs.
4. Cook on low for 2-3 hours.
5. Mix in Parmesan cheese, salt, and pepper before serving.

24. Ham and Pea Risotto

A classic combination that’s hearty and comforting.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup diced ham
• 1 cup frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in butter.
2. Add the Arborio rice, chicken broth, ham, and peas to the crockpot.
3. Stir in the sautéed onion mixture.
4. Cook on low for 2-3 hours.
5. Mix in Parmesan cheese, salt, and pepper before serving.

25. Rustic Beef Risotto

A robust and meaty risotto that’s perfect for beef lovers.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups beef broth
• 1 cup diced beef (like stew meat)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Brown the diced beef in the same pan.
3. Add the Arborio rice, beef broth, and browned beef to the crockpot.
4. Stir in the sautéed onion mixture and rosemary.
5. Cook on low for 2-3 hours.
6. Mix in Parmesan cheese, salt, and pepper before serving.

26. Caramelized Apple and Brie Risotto

A sweet and savory risotto that’s perfect for a unique treat.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 2 large apples, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup brie cheese, diced
• 2 tbsp butter
• 1 tbsp sugar
• Salt and pepper to taste

Instructions:

1. Caramelize the apples with sugar in butter until golden.
2. Sauté the onion and garlic in the same pan.
3. Add the Arborio rice, chicken broth, and caramelized apples to the crockpot.
4. Stir in the sautéed onion mixture.
5. Cook on low for 2-3 hours.
6. Mix in brie cheese, salt, and pepper before serving.

27. Lemon Shrimp Risotto

A seafood delight with a zesty lemon twist.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 pound shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice and chicken broth to the crockpot.
3. Stir in the sautéed onion mixture, shrimp, lemon zest, and juice.
4. Cook on low for 2-3 hours.
5. Mix in Parmesan cheese, salt, and pepper before serving.

28. Barbecue Chicken Risotto

A smoky and tangy risotto that’s a BBQ dream.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 cup cooked, shredded chicken
• 1 cup barbecue sauce
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in olive oil.
2. Add the Arborio rice and chicken broth to the crockpot.
3. Stir in the sautéed onion mixture, shredded chicken, and barbecue sauce.
4. Cook on low for 2-3 hours.
5. Mix in cheddar cheese, salt, and pepper before serving.

Conclusion

There you go — 28 creamy crockpot risotto recipes you need to try tonight! Whether you're craving something classic or a bit adventurous, these recipes have got your dinner covered. Enjoy!