What's wrong with my risotto?

I have never tried to make risotto in a slow cooker, but I have made risotto and used a slow cooker. Slow cooker recipes generally reduce the amount of liquid added to account for the lack of evaporation in the slow cooker. A traditional risotto concentrates flavors, first by adding wine and letting it almost entirely "cook off" and then by adding broth and constantly stirring while the broth is both absorbed and concentrated through evaporation. If the recipe simply cut the amount of broth called for, but did not account for the concentrating of flavors due to evaporation, I am not surprised that it came out a bit bland. I think you could counteract this by adding a stronger broth to the slow cooker (i.e. "pre-evaporate" the broth by boiling it on the stove until reduced a bit, or by adding less water if using a time-saving broth substitute), but this will not do anything for the texture.

cwk in Home Cooking