I suppose you could and I understand why you’d want to try it. I have never tried changing the wine- but I would imagine it would give it an entirely different flavor profile at the end. If you give it a try, I’d love to know what you think.

I made this in a small slow cooker (2 quarts). I have never tried doubling it – but I would assume it would work the same if you used a larger cooker. If you give it a try, please let me know how it turns out.

Hmmmm, that’s strange. I have a couple of ideas. But all cookers will cook a bit differently – I have some that can take 25-35% more time than some of my others. In fact, my first time making this recipe my cooker made it so hot that it cooked so fast that I needed to increase the liquid with later versions. It is possible that your cooker needs more time. I have searched other slow cooker risotto recipes and most call for 3-3/4 cups to 4 cups of broth + the 1/4 cup of wine. While this is in step with my recipe, it is possible that you might need to reduce the liquid by 1/4 cup & see how that turns out.

What size cooker are you using?
Are you using arborio rice?

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You can just omit the onions in that case. There isn’t anything else I would recommend in that situation.

I love making risotto and this recipe looks really tasty. However, my boyfriend is allergic to onions, so I’m wondering if you have any suggestions for spice substitutes. If not, that’s totally fine, just wanted to check 🙂