Chocolate Risotto

chocolate risotto

Dessert in the slow cooker is such a treat—especially when what comes out of it is chocolate. This recipe serves a crowd, so it’s nice for a dinner party (or makes for some lovely leftovers). It takes just 3 hours, so start it before you prep dinner and it will ready when you and your guests are.

We have found that high temperature slow cooking works best for this recipe. It doesn’t require any tending, just a timer. My dad prefers this pudding warm, which is certainly an option. Either serve it straight out of the crock or warm a cup in the microwave before serving.



Chocolate Risotto

Servings: 10-14 servings (7 cups)

Chocolate Risotto


  • 1 cup Arborio rice
  • 2 cups hot water
  • 1 (14 oz.) can sweetened condensed milk
  • 2 cups milk, divided
  • 1/4 cup light brown sugar
  • 1 Tbsp. unsweetened baking cocoa
  • 1 1/2 tsp. vanilla extract
  • 1/8 tsp. 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 1/2 cups milk, brown sugar, cocoa, vanilla and salt. Stir until evenly blended. Cover and cook 1 hour on HIGH. Most of the liquid will be absorbed.
  3. 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 serving immediately or refrigerate until needed. Garnish bowls with whipped cream and fresh berries, if desired.

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