RisottoItalianEasy

Slow Cooker Creamy Canned Spinach Risotto

Name: Slow Cooker Creamy Canned Spinach Risotto
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ cups (300 g) Arborio rice; 4 cups (960 ml) Vegetable broth, warm; 10 oz (280 g) Canned spinach, drained thoroughly; 3 tablespoons (43 g) Unsalted butter, cut into small pieces; ½ cup (120 ml) Heavy cream; ¾ cup (75 g) Parmesan cheese, finely grated, finely grated; ½ cup (120 ml) Dry white wine (optional); ½ medium (85 g) Yellow onion, finely diced, finely diced; 2 cloves (6 g) Garlic cloves, minced, minced; to taste Kosher salt; to taste Black pepper, freshly ground; ¼ teaspoon (½ g) Fresh nutmeg, freshly grated (optional)

From the MyKitchenBank Kitchen

Creamy, hands-off risotto made in a slow cooker with Arborio rice, canned spinach, and Parmesan—all the comfort of stovetop risotto without the constant stirring. Vegetable broth keeps it rich and savory, while butter and cream make it luxuriously smooth. Perfect for weeknight dinners when you want restaurant-quality results with minimal effort.

Prep: 10 min
Cook: —
Wait: 1 hr 45 min
Total: 1 hr 55 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Have all ingredients measured and ready before you start—slow cooker recipes move quickly once assembled
Drain the canned spinach thoroughly in a fine-mesh strainer; excess liquid dilutes the risotto
Use warm vegetable broth if possible; cold broth slows cooking and extends time in the slow cooker

1
Assemble slow cooker base
- In a 4-quart slow cooker, combine the diced onion, minced garlic, Arborio rice, warm vegetable broth, and white wine (if using).
- Stir well to distribute the rice evenly and ensure no clumps form.
- The mixture should look loose and soupy at this stage.
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Tip: White wine adds acidity and depth, but vegetable broth alone works fine if you skip it—just reduce wait time by 5 minutes as the risotto may cook faster.
2
Cook risotto on high
- Cover the slow cooker and cook on HIGH for 1 hour and 20 minutes, stirring every 20 minutes (3 times total during cooking).
- After the final stir, the rice should be tender and creamy, with most of the liquid absorbed.
- If it still looks soupy, stir and cook uncovered for 5–10 more minutes until the consistency is creamy rather than broth-like.
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Ready when: Rice grains are tender and creamy in texture; liquid is mostly absorbed, and risotto holds together on a spoon without being soupy
Tip: Stirring every 20 minutes prevents sticking and helps the rice release its starch, creating the signature creamy texture slow-cooker risotto is known for.
3
Fold in spinach and dairy
- Remove the slow cooker from heat.
- Gently stir in the thoroughly drained canned spinach, butter pieces, heavy cream, and grated Parmesan cheese.
- Stir until the butter and cheese melt completely and the spinach is evenly distributed throughout.
- The risotto should now be rich, creamy, and vibrant green from the spinach.
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Ready when: Butter and cheese fully incorporated; risotto is smooth and creamy
Tip: Adding dairy off-heat prevents overcooking and ensures a silky texture. If your slow cooker runs very hot, turn it off before this step to avoid any risk of curdling.
4
Season and finish
- Taste the risotto and season with kosher salt and freshly ground black pepper as needed.
- If desired, add a pinch of freshly grated nutmeg for a subtle warmth that complements the spinach beautifully.
- Stir gently to combine.
- Serve immediately in shallow bowls.
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Tip: Taste before adding salt—vegetable broth and Parmesan are already salty, so you may need less than expected.

Good to know

Tips

Slow cooker risotto won't taste identical to constant-stir stovetop versions—it's creamier and slightly softer—but it's equally delicious and far less work.
Drain canned spinach in a fine-mesh strainer and press gently with the back of a spoon to remove as much liquid as possible; this is key to avoiding a watery risotto.
For extra flavor, sauté the diced onion in butter in a skillet for 2–3 minutes until softened before adding it to the slow cooker.
If your slow cooker cooks very hot, use the LOW setting and add 30 minutes to the cooking time (total 1 hour 50 minutes), stirring every 25 minutes.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of vegetable broth or water, stirring occasionally, until warmed through and creamy (about 5–7 minutes). You can also reheat in the microwave in 30-second intervals, stirring between each, but stovetop reheating yields better texture. Do not freeze, as the cream-based sauce can separate upon thawing.

Substitutions

Canned spinach → 10 oz (280 g) frozen spinach, thawed and excess liquid squeezed out. Works equally well; thaw completely and squeeze dry to avoid diluting the risotto.
Heavy cream → ½ cup (120 ml) whole milk or half-and-half. The risotto will be slightly less rich but still creamy and delicious.
Parmesan cheese, finely grated → ¾ cup (75 g) Pecorino Romano or Grana Padano, finely grated. Pecorino is saltier and more peppery; reduce added salt if using it. Grana Padano is milder and works beautifully.
Dry white wine → ¼ cup (60 ml) low-sodium vegetable broth mixed with 1 tablespoon white vinegar. Mimics the acidity and flavor of wine without alcohol.