Heat the oil in a small skillet over medium heat and sauté the onions until they have softened. (This is an important step, otherwise they may not be done by the time the risotto is finished. If it's easier you could place the onion and oil in a small microwave safe dish and microwave for about 2 minutes until softened.)
Scrape the onion into the slow cooker.
Toss the rice into the slow cooker and stir to coat it with the oil.
Stir in the broth, wine, salt and broccoli. (If you prefer your broccoli a bit chewy, add it in during the last 15 to 20 minutes of cooking time.)
Cover and cook on HIGH for about 2 hours, or until all the liquid is absorbed and the rice is tender but chewy. Check after about 1-¾ hours to see how it's doing. Remove the crock from the slow cooker as soon as it's done to prevent your risotto from overcooking.
Just before serving, stir in the cheese.
Arborio rice is an Italian short grain rice with a high starch content used to make risotto. If you are in a pinch and can’t find Arborio, medium- or short-grain rice should work.If you prefer your broccoli with some crunch, add it during the last 15 to 20 minutes of cooking time.Serving size: 1 cup10*SmartPoints (Green plan)10*SmartPoints (Blue plan)10*SmartPoints (Purple plan)9*PointsPlus (Old plan)
Slow Cooker Broccoli Risotto Recipe
Amount Per Serving (1 cup)
Calories 364Calories from Fat 77
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-broccoli-risotto/