Servings: 4

Weight Watcher Smart Points: 9

Preparation Time: 5 Minutes

Cooking Time: 0 Minutes

Ready In: 5 Minutes


  • 1½ cup Arborio rice
  • 4 cups chicken broth
  • ½ cup grated Parmesan cheese(to add later)
  • ½ cup sun-dried tomatoes in oil


  1. Use a 4-quart slow cooker
  2. Put the sundried tomatoes into the bottom of your slow cooker.Add the rice and stir.Add the chicken broth.Cover and cook on high for 2 to 3 hours, or until the rice is tenderRemove the lid of your cooker and stir in the Parmesan cheese.Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.

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