Holiday Make-Ahead Desserts: Slow Cooker Chocolate Risotto

slow cooker chocolate risotto

Thanksgiving is less than two weeks away and your “to cook” list is a mile long. Wouldn’t it be great to have some items made a day or so ahead of time so your prep is lighter (and there are fewer foods vying for precious oven space) on the big day? Our Chocolate Risotto is a great, non-traditional option that fits the bill, not to mention, it takes rice pudding to a whole new level. Plus, with all the pies on the table, it is nice to have a gluten-free option.

Slow Cooker Chocolate Risotto can be made-ahead, refrigerated and served cold (but if you prefer it warm, that’s fine too).   To see a video of this recipe, click here.

Slow Cooker Chocolate Risotto

Yield: 10 - 14


  • 1 cup Arborio rice
  • 2 cups hot water
  • 1 (14 ounce) can sweetened condensed milk (regular or fat-free)
  • 1 1/2 cups milk, divided
  • 1/4 cup light brown sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups semi-sweet chocolate chips
  • whipped cream (optional)
  • fresh raspberries or strawberries (optional)


  1. Stir together the first 3 ingredients (rice through condensed milk) in the slow cooker crock. Cover and cook 2 hours on HIGH. The rice should be tender and most of the liquid should be absorbed.
  2. Add 1 cup milk, brown sugar, cocoa, vanilla and salt. Stir until evenly blended. Cover and cook 1 hour on HIGH.
  3. Turn off heat and stir in the remaining 1/2 cup milk and chocolate chips. Let the pudding sit, uncovered for 15 minutes. Stir again to evenly combine.
  4. Transfer pudding to dishes and refrigerate until needed. Garnish bowls with whipped cream and fresh berries, if desired.


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