Monday, August 12, 2019

# cooking # crock pot

Crockpot Monday: Sundried Tomato Risotto

We're back to side dishes, but the reality is that a lot of these can be a meal unto themselves, including this one!

Sundried Tomato Risotto:

1/2 cup sundried tomatoes in oil
1.5 cups Arborio rice
4 cups chicken broth
1/2 cup shredded Swiss cheese (to add later)


Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.

Add the rice and swirl it around in the oil, until the rice is well-coated. Add the chicken broth.

Cover and cook on high for 2 to 4 hours, or until the rice is tender. Remove the lid of your crockpot and stir in the Swiss cheese. Turn off the crockpot and let the risotto sit for 10 minutes with the lid off before serving.

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