Tomato Risotto

By hmorris31

We doubled up on the tomatoes for this risotto, and the end result was phenomenal. I love slow cooker risotto-it's creamy and perfectly cooked without needing to babysit the pot or endlessly stir. You can keep this on the warm setting for about an hour afterwards for serving.

Ingredients

• 1 cups Arborio rice
• 1/2 cup sundried tomatoes in oil, chopped
• 4 cups vegetable broth
• 2 large vine-ripened tomatoes, coarsely chopped
• 1/2 cup freshly grated Parmesan cheese

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Use a 4-quart slow cooker. Add the rice and
chopped sundried tomatoes to the insert, and
swirl the rice around to get the grains coated in
a bit of the oil. Add the vegetable broth. Cover
and cook on High for 2 to 4 hours, or until the
rice is tender. Toss with the fresh tomatoes and
grated cheese.