Place all ingredients into the slow cooker, cover with a lid and turn the heat up to ‘high’.
Slow cook for 2-3 hours, giving it a mix 2-3 times during the slow cooking process.
The risotto is done when the stock has completely reduced leaving a thickly creamy consistency.
Add a little more water if you feel the Arborio rice has not cooked completely.
Top off with some Parmesan.
