Afraid to make Risotto? Don’t be — Try this recipe!
Creamy Crock Pot Risotto
I’ve always been scared to make risotto because the different cookbooks I have say that you need to stir it constantly on the stove. But there’s no stirring in crockpot cooking!
You, too, can make this creamy, cheesy risotto without any pot-sitting whatsoever.
I stirred the mixture exactly twice–once for the initial raw-ingredient stir and again at the very end when I added shredded parmesan. The texture and taste was perfect.
I followed a recipe found on Just Slow Cooking (a fabulous resource) with a few alterations to fit the ingredients we had on hand, and I omitted the stove-top sautéing.
–1 1/4 cup uncooked Arborio rice
–1/4 cup olive oil
–1/4 cup white wine
–3 3/4 cups chicken or vegetable broth
–1 t dried onion flakes
–5 cloves chopped garlic
–1 t kosher salt
–1/4 t black pepper
–2/3 cup shredded parmesan cheese (to add at the very end)
–toss the uncooked Arborio rice with the olive oil in your crockpot stoneware
–add the seasonings and garlic
–pour in the broth and white wine
–stir to mix flavors
–cover and cook on high for 2 hours, or until the rice is tender. It took 2.5 hours for me.
–stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape
The final product will be very creamy and have a porridge-like consistency.
Used with permission by Stephanie O’Dea, NYT best-selling author of the Make it Fast, Cook it Slow cookbooks and A Year of Slow Cooking; stephanieodea.com
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