So many people love risotto, yet so few people enjoy making it. It's not hard to see why. Risotto is all about pampering the dish, which includes, among other things, stirring it for the entire 20 to 30 minutes it takes to cook. As you'll see in the recipe below, however, you don't have to go to all that trouble. Just pour everything into a slow cooker and come back a little while later to perfectly cooked risotto.
This recipe is for a basic risotto, but don't let that stop you from adding whatever you need to it. For instance, chicken, shrimp, mushrooms, asparagus would all work wonderfully. Because these items can add to the liquid in the slow cooker or take away from it, add them in fully cooked at the end. This will make sure they don't detract from the creamy goodness of this delicious risotto but will still allow you to make this recipe whatever you want it to be.
Slow Cooker Risotto
4
5 minutes
2 hours
2 hours, 5 minutes
Olive oil
1 small onion, cut in a small dice
1-1/4 cups arborio rice
1/4 cup dry white wine
3-3/4 cups chicken broth
1 teaspoon salt
1/2 cup Parmesan cheese, finely grated
Grease a 6-quart slow cooker with olive oil.
Add the onion and the rice the slow cooker and stir to combine.
Stir in the wine, and stir in the chicken broth. Add the salt and stir once more.
Place the lid on the slow cooker and cook on high for about 2 hours, or until most of the liquid has been absorbed.
Turn off the slow cooker and stir the Parmesan cheese into the risotto.
If you have additional cooked ingredients, add them before serving.
