Slow Cooker Risotto
Enjoy the creamy texture of risotto without constant stirring by using your slow cooker. This foolproof method yields perfectly cooked arborio rice blended with Parmesan and herbs for a delightful, hands-off dish.
Prep time: 10 minutesCook time: 2 hours 30 minutesServes: 4
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups arborio rice
4 cups chicken broth
1/2 cup dry white wine
1 cup grated Parmesan cheese
1 tablespoon unsalted butter
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Instructions
1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened.
2. Transfer the sautéed onion and garlic to the slow cooker. Stir in the arborio rice, making sure it is evenly coated with the oil.
3. Add the chicken broth and white wine to the rice mixture. Stir well to combine.
4. Cover and cook on low for 2 to 2 1/2 hours, or until the rice is tender and most of the liquid is absorbed.
5. Stir in the Parmesan cheese and butter until well combined and creamy. Season with salt and pepper to taste.
6. Garnish with chopped parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over low heat, stirring in a splash of broth or water to restore creaminess.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
