Slow Cooker Black Bean and Corn Risotto

Slow Cooker Black Bean and Corn Risotto
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.8
  • Total Fat: 7.1 g
  • Cholesterol: 16.7 mg
  • Sodium: 796.0 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 7.0 g
  • Protein: 12.4 g

View full nutritional breakdown of Slow Cooker Black Bean and Corn Risotto calories by ingredient
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A Mexican inspired risotto! Great for vegetarian night, or lunch! A Mexican inspired risotto! Great for vegetarian night, or lunch!
Number of Servings: 6


    1 Cup Arborio Rice
    4 Cups Chicken Stock (substitute veggie if desired)
    1 Tablespoon Olive Oil
    1 Can Reduced Sodium Black Beans (rinsed)
    1 Cup frozen corn
    1 Bell Pepper (any color), Diced
    1 Small Onion, Diced
    1 1/2 Tablespoons Cumin
    2 Teaspons Chili powder
    1 Pinch Cayenne Pepper (optional)
    Salt and Pepper to taste (we reduce sodium as much as possible here, so I didn't add any salt)
    1 Teaspoon Garlic Powder
    1 Cup 2% Cheddar Cheese

    Cilantro for garnish (optional)

    A dollop of sour cream for serving is nice! (not included in nutritional count)


This recipe isn't one to leave cooking all day, but it's still much easier to make than traditional risotto!

It seems like a lot of liquid, but Arborio rice soaks it all up! If you try this with a different kind of rice, you'll need much less liquid, and the texture will be quite different.


Saute onion and bell pepper in a small pan with olive oil. When the veggies have softened, toss them, the beans, and corn into the crock pot. Add 1 cup of Arborio rice (can be found in your ethnic food section). Toss to combine. Add spices and stock and stir again. Cover with lid and cook for 1.5-2 hours on HIGH. (It takes 1 hr and 45 mins with my slow cooker, but I think mine runs a bit hotter than most). Risotto is done when it is creamy and soft. Mix in Cheese at the very end and serve immediately!

Serving Size: Makes 6 1-cup servings

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