This easy way to make risotto is totally hands-off. The cheesy, creamy rice dish cooks only 1 hour in the slow cooker. Cauliflower, sweet peas and Parmesan cheese make this a favorite comfort food – and our most-requested birthday dinner!
This recipe was originally published here in 2012 – and has become one of our most popular – especially in springtime. Back in 2012, cauliflower rice was a totally new thing! (Check out what I wrote below.) This post has been updated with new photos, and the recipe was retested to give you the most streamlined, delicious results. Please try it!
I recently found this most interesting recipe for slow cooker Cauliflower Risotto. The chef’s idea was to chop two heads of cauliflower into “risotto-like” pieces and then cook them so the final dish resembles cheesy risotto with peas. Very creative.
I wanted to recreate the dish with the addition of arborio rice. It’s tricky to adapt slow cooker risotto recipes to accommodate cauliflower which has a longer cooking time.
Of course, the beauty of cooking risotto in the slow cooker is that there’s no need to stand over a pot stirring for 30 minutes as the rice grains slowly absorb cooking liquid which is added slowly cup after cup.
In the end, my recipe was deemed creamy and delicious by all my kids (who even ate the cauliflower even though I lost patience trying to cut them to resemble risotto grains.) In fact, we would have eaten the entire Crock Pot, had I not insisted upon leftovers (enough to photograph the next day!) Creamy, cheesy, cauliflower risotto. SLOW COOKER CAULIFLOWER PEA RISOTTO via @TspCurry #HealthySpringRecipe Click To TweetPrint
Which spring vegetables do you like in your risotto: Asparagus, artichokes, peas? Ever tried risotto in the slow cooker?