Slow Cooker Risotto (Glenna C.)

By á-43505

Ingredients

• ( 4 servings)
• 1/4 C olive oil
• 2 shallots, peeling and minced (I used Vidalia onion, about 1/4 C, or whatever you prefer)
• 1 1/4 C Arborio rice
• 1/4 C dry white wine.
• 3 3/4 C low sodium chicken broth
• 1 tsp salt
• 2/3 parmesan or parmesan-reggiano cheese

Preparation

Step 1

1. Heat oil in small saute pan over medium heat, and saute shallots (or onion) until softened.
2. Scrape into bowl of cooker.
3. Toss in rice and coat with oil/shallots mixture.
4. Stir in wine, broth, salt.
5. Cover and cook on high 2 hours until all liquid is absorbed.
6. Stir in cheese before serving.