Yes, you can. I always advocate the stovetop method with plenty of stirring to get the best textured risotto going, but as a push, you can drop things into a slow-cooker and leave it to simmer away for several hours. You'll need to follow steps 1-6 then transfer to the slow cooker pan along with 3/4 of the stock. Cook on high for 1 1/2 hours then add the peas and artichokes plus any further stock that is needed and cook for a further 15-30 minutes. Check the rice is cooked before mixing in the cheese and butter.