Two bowls of Cheesy Leek, Thyme & Taleggio Risotto prepared in a slow cooker. To the side of the bowls is a wooden chopping board with a block of Parmesan and a grated. The risotto has been sprinkled with freshly grated Parmesan.
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Indulge in creamy comfort of with this gluten-free Cheesy Leek, Thyme & Taleggio Risotto. It’s made in the slow cooker, so you don’t have to spend your evening stirring a pot on the stove. This recipe combines the subtle sweetness of leeks with the aromatic essence of fresh thyme, all wrapped in the richness of Taleggio cheese. Whether you’re craving a cosy night in or hosting a dinner with loved ones, this risotto is sure to impress with its rustic charm and irresistible taste.

You do need to be a little careful cooking risottos in the slow cooker as the rice does tend to become mushy quickly if you’re not careful, but keep an eye on this and you will be rewarded with a creamy and delicious dinner.

Looking for more every day slow cooker recipes? We’ve got you covered with our Slow Cooker recipe collection. Find your next family favourite here.

Cheesy Leek, Thyme & Taleggio Risotto – Slow Cooker Recipe

Recipe by Rebecca Woods | Photography by Rita Platts
Prep Time 30 minutes
Cook Time 1 hour
Course Dinner, Main Course
Cuisine Italian
Servings 4



  • 30 g butter
  • 1 tablespoon olive oil
  • 1 large onion finely diced
  • 3 medium–large leeks sliced (about 400g prepared weight)
  • 3 large garlic cloves finely chopped
  • Leaves from a small bunch of thyme
  • 280 g arborio risotto rice
  • 150 ml white wine
  • 800 ml hot gluten-free chicken or vegetable stock
  • 150 g taleggio cheese rind trimmed off and ripped into pieces
  • 50 g Parmesan cheese grated, plus extra to serve
  • Sea salt and freshly ground black pepper


  • Preheat the slow cooker.
  • Melt the butter with the oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the leeks, garlic and thyme and cook for another few minutes until softened, then tip everything into the slow cooker. Add the rice and stir around to coat in the garlicky butter, then add the wine and hot stock and season with salt and pepper. Cook on HIGH for 1 hour, until the rice is tender.
  • Stir the taleggio and Parmesan into the risotto until melted. Taste and adjust the seasoning if needed, before serving with extra Parmesan to sprinkle over


This is an edited extract from Foolproof Slow Cooker by Rebecca Woods. Published by Quadrille. RRP$24.99. Photography by Rita Platts. You can purchase the cookbook here.
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