Stir together all ingredients, except Parmesan, in slow cooker.
Cook on high, stirring every 30 minutes for 2 hours.
Check consistency. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice should be al dente, not mushy.)
Stir in Parmesan before serving.
Recipe courtesy Sandra Lee
Recipe courtesy of Tom Pizzica