Monday, June 3, 2019

# cooking # crock pot

Crockpot Monday: Risotto

Well, summer is officially here for me and my family. The oldest is still away at school and the youngest is busy working. I'm sneaking closer and closer to being an empty nester. I don't know how that's possible since I still feel far too young for that...thank goodness for delicious food to distract me!


1.25 cups uncooked Arborio rice
1/4 cup olive oil
1/4 cup white wine
3.75 cups chicken or vegetable broth
1 teaspoon dried onion flakes (or 1/4 cup finely chopped yellow onion)
5 cloves chopped garlic
1 teaspoon kosher salt
1/4 teaspoon 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. Add the seasonings, garlic, broth and white wine. Stir until mixed.

Cover and cook on high for 2 hours, or until the rice is tender. Stir in the shredded cheese and leave uncovered for about 15 minutes to let some of the moisture escape.

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