Slow Cooker Risotto
A creamy and delicious risotto made effortlessly in a slow cooker.
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Main Ingredients
- 1 cup Arborio rice
- 4 cups Chicken broth
- 1 cup Parmesan cheese grated
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 2 tablespoon Olive oil
- 0.5 cup White wine optional
- to taste Salt
- to taste Black pepper
1. Heat olive oil in a pan over medium heat. Add chopped onion and garlic, and sauté until translucent.
2. Add Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.
3. If using, pour in the white wine and cook until it's mostly absorbed.
4. Transfer the rice mixture to the slow cooker. Add chicken broth, salt, and pepper. Stir to combine.
5. Cover and cook on high for 2 hours or until the rice is tender and creamy.
6. Stir in the grated Parmesan cheese just before serving.
Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 1mg