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Slow Cooker Red Pepper Brown Rice Risotto

  • Author: Karen
  • Cook Time: 3 hours
  • Total Time: 3 hours
  • Yield: 4-6 servings 1x


  • 1 or 2 red bell peppers, cut into chunky pieces
  • 3/4 cup finely diced red onion
  • 2 Tbsp butter
  • 1 garlic cloves, minced
  • 1 cup brown rice
  • 1/2 cup chicken broth
  • 2 cups chicken broth
  • 1 cup water
  • 1/4 tsp salt
  • 1/3 cup Parmesan or mozzarella cheese
  • Red wine vinegar
  • Salt and pepper


  1. Add diced red peppers, onions, butter, minced garlic, rice and 1/2 cup broth to a microwave safe bowl. Microwave for 4 minutes, stirring every 90 seconds.
  2. Add mixture to slow cooker that has been sprayed with non stick cooking spray.  Add in 2 cups broth, 1 cup water, 1/4 tsp salt.  Cover and cook on HIGH for about 3-4 hours (mine took 3 hours and 15 minutes).
  3. Remove lid and stir.  It should be thick and creamy.  Add in cheese and a few dashes of vinegar. Salt and pepper to taste.
  4. Serve immediately.


Ideal slow cooker size:  3 quart