Crockpot Roasted Corn, Tomato and Broccoli Risotto #SundaySupper

Ever since I made my Crockpot Pumpkin Pie Spiced Applesauce, I’ve been itching for more slow-cooker recipes to try. This week’s #SundaySupper theme is perfect for the Crockpot! Today we’re bringing you One-Pot Recipes! This is the best way to cook when you’re strapped for time, or you just don’t feel like making a zillion different things for dinner. I’ve posted tons of one pot recipes in the past. In fact, one of my go-to meals is a prime example: My Quinoa and Veggie Bowl! One-pot recipes are pretty popular. Casserole, lasagna, frittatas – these are all recipes that really only require one bowl. And instead of having your protein, starch and vegetable separate, you’ve got your entire meal all in one beautiful dish. A big shout-out and thank you to Amy of Kimchi Mom, for hosting this week’s #SundaySupper! Let’s move on to the recipe, shall we?

This time around, I tried something a little different. I love making risotto, despite the fact that it takes time and effort to make. That’s kind of what I like about it. But sometimes I want risotto and I just don’t feel like sitting at my stove, stirring in spoonful after spoonful of broth. SO, I figured this would be a good opportunity to get some more use out of my Crockpot. I know what you’re thinking…risotto? In a Crockpot? But I did a little research online and even posted on Facebook to see if others have tried this before, and guess what? It IS a thing! You can make risotto in the Crockpot! So next time you’re got a craving for risotto but don’t feel like slaving over a stove, slow-cooker risotto is here to save the day!

Crockpot Roasted Corn, Tomato and Broccoli Risotto #SundaySupper

This recipe definitely needs some work. One of the main reasons I like my baby Crockpot is because of the size. It helps me keep things portion-controlled since usually I am only cooking for myself. I don’t like to keep leftovers unless I know for sure it will get eaten the next day. I wanted to make this risotto for one night, and one night only. All of the recipes I found online were for larger amounts, so I had to play a little bit of a guessing game when it came to my measurements and timing. I’m going to be trying this over and over again until I’ve got it down to a science! If you have any tips and tricks, please do share!

Crockpot Roasted Corn, Tomato and Broccoli Risotto #SundaySupper

The outcome was very good. I was pleased and more than satisfied, but some of the rice had not completely absorbed the broth by the end of the 2 hours, and I just couldn’t wait any longer to eat. I was starving! So the top layer of rice had a little bit of a bite to it, but the rest was smooth and creamy, albeit extremely thick. It wasn’t restaurant quality – but what homemade risotto ever really is? That’s what makes homemade food good. If you wanted restaurant quality food, you’d go to a restaurant. This is homemade…it’s “rustic” (what my boss calls anything that may not be perfect) and it’s all mine!

Keep in mind that I made this for one, so adjust your measurements as you see fit for your own dinner.

Crockpot Roasted Corn, Tomato and Broccoli Risotto #SundaySupper

Crockpot Roasted Corn, Tomato and Broccoli Risotto

½ cup grape tomatoes, halves
½ frozen sweet corn
1 cup frozen broccoli
2 tbsp olive oil, divided
1 tbsp Gourmet Garden garlic paste
¾ cup Arborio rice
1 ½ cups chicken or vegetable broth
½ cup grated Parmesan Reggiano cheese

Salt, pepper, garlic powder and thyme

Preheat the oven to 300 degrees.

Put the rice, your remaining olive oil and chicken broth into your slow cooker. Stir to make sure none of the rice is sticking to the bottom. Add a little salt, pepper and garlic powder and stir a little more. Cook for about 2 ½ hours. (Side note: My Crockpot does not have setting options, but I would imagine you’d want to cook on medium-high.)

In a small bowl, combine the tomatoes, corn and broccoli and toss with 1 tbsp olive oil, garlic paste, salt, pepper, garlic powder, and thyme. Spread out the veggies on a baking sheet lined with parchment paper. Bake for 1 hour, turning the sheet at the halfway point.

Once your rice is finished cooking, stir in the grated Parmesan. Scoop your risotto onto a plate and top with the roasted corn, tomato and broccoli. Add more grated Parmesan on top if you’re like me and absolutely love the stuff.

Make sure you check out all of the other #SundaySupper bloggers sharing one pot recipes today, too! You may never have to dirty more than one plate ever again! 🙂

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy.
You can sign up by clicking here ? Sunday Supper Movement.



Hello! I’m Shaina – a Delray Beach, Florida resident, foodie, and lifestyle blogger. I love exploring South Florida and beyond, and sharing everything from my favorite restaurants, products and more with you! See more by following along on Instagram:  @takeabiteoutofboca

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