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á-43505

Slow Cooker Risotto (Glenna C.)

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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

Details

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.

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