This easy and creamy Slow Cooker Fontina and Rosemary Risotto is the perfect dish for a cozy meal. With its rich flavors of fontina cheese and aromatic rosemary, it’s simple to make and incredibly satisfying. You can easily customize it with your favorite cheese or herbs, making it a flexible, delicious choice for any night of the week.

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Recipe Ingredients

• 2 tbsp olive oil
• 1 brown onion, finely diced
• 3 garlic cloves, finely chopped
• 2 tbsp rosemary leaves, coarsely chopped
• 440 g (15½ oz/2 cups) arborio rice
• 200 ml (7 fl oz) white wine
• 1.4 litres (49 fl oz/6 cups) good-quality vegetable stock, heated
• 120 g (4¼ oz/1 cup) fontina cheese, roughly grated
• 50 g (1¾ oz/½ cup) parmesan cheese, finely grated, plus extra to serve
• 40 g (1½ oz/3 tbsp) butter, chopped

How To Make Slow Cooker Fontina And Rosemary Risotto

1. Heat the olive oil: In the insert pan of a slow cooker or a frying pan, heat olive oil over medium-low heat.
2. Cook the onion and garlic: Add the diced onion and garlic, cooking for 4–6 minutes while stirring until softened.
3. Add rosemary and rice: Stir in rosemary and arborio rice for 1–2 minutes until the rice is hot.
4. Add the wine: Pour in white wine, stirring for 2–3 minutes until slightly reduced.
5. Incorporate the stock: Stir in the heated vegetable stock and bring the mixture to a simmer.
6. Transfer to the slow cooker: Return the insert pan to the slow cooker or transfer the rice mixture into the slow cooker. Cover and cook on high, stirring occasionally, for 35–45 minutes, or until the rice is tender.
7. Add cheeses and butter: Stir in fontina, parmesan, and butter until creamy and well combined.
8. Season and serve: Season with sea salt and freshly ground black pepper. Serve warm with extra grated parmesan on top.

Recipe Tips

• Use freshly grated cheese: Freshly grated fontina and parmesan will melt better and give a smoother texture than pre-grated cheese.
• Stir occasionally: Stirring the risotto while cooking helps evenly distribute the heat and makes the rice creamy.
• Don’t skip the wine: Adding wine helps to deglaze the pan and adds depth of flavor to the risotto.
• Use hot stock: Always use hot stock when adding it to the rice to maintain a steady cooking temperature and avoid uneven cooking.
• Adjust liquid if needed: If the rice absorbs the liquid too quickly, add a little more stock to keep the risotto creamy and tender.

Recipe FAQs and Variations

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