Thursday, July 8, 2010

Crockpot Parmesan Risotto

This was so yummy! I love pasta, potatoes, and rice, but I've never had risotto before and have been wanting to try it. However, it is a very involved process that has you chained to the stove constantly stirring a pot. I didn't want to do it that way, so I found a crockpot risotto recipe from A Year of Slowcooking. Yum, yum, yum! Easy and it doesn't overheat your house-a nice bonus on a 90+ degree day like today. P.S. I'm sweltering!

Crockpot Parmesan Risotto
*From A Year of Slowcooking

1 1/4 cups uncooked Arborio rice
1/4 cup olive oil
1/4 cup white wine
3 3/4 cups chicken broth
1 teaspoon onion powder
4-5 cloves minced garlic
1 teaspoon kosher salt (I used a little less)
1/4 teaspoon pepper
2/3 cup shredded parmesan cheese

Heat a small amount of olive oil in a small skillet over medium-high heat and add in minced garlic. Saute until fragrant, about 30 seconds-1 minute.

Pour Arborio rice in your crockpot. Add olive oil. Add in the seasoning and sauteed garlic.

Pour in the broth and white wine and stir to combine.

Cover and cook on high for 2 hours or until rice is tender. I would check it at 1 hour, 45 minutes as ours was done a little early. Stir in parmesan cheese and let it cook uncovered for about 15 minutes to let some of the moisture escape. The final product will be very creamy and have a porridge-like consistency.

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