I love cooking in my crockpot. It gives me a sense of accomplishment when I come home and know that dinner is already prepared. I thought I’d try something new the other day and it turned out spectacular. The only thing I didn’t do was cook it in the crockpot, ironically. But I believe it would have the same results either way. Here is the great recipe:
Crockpot Risotto:
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3 3/4 cups chicken broth
1 1/4 cups Arborio rice
1/4 cup olive oil
1/4 cup white wine
4 cloves garlic, minced
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1 teaspoon dried onion flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup shredded Parmesan cheese
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Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.
It was delish! When making on the stove instead of the crockpot, start by heating the chicken broth in a stock pot then saute the garlic in the olive oil in a separate skillet. Add the Arborio rice and coat with olive oil/garlic mixture. Next, add the white wine until it’s absorbed. Finally, stir in the Arborio rice mixture into the stockpot with the heated chicken broth and simmer for 20-25 minutes. Add the parmesan cheese and you’re good to go!
