Slow cooker Risotto

Okay, yes, purists will say that it isn’t risotto, but who has time to stand in front of the stove for three hours? This slow cooker risotto preps in about five minutes, then set it and forget it. Two hours later, dinner is ready. As written this will make two main dish servings or four side dish servings. You can double the ingredients and use a 3-4 qt slow cooker, but the time will be about the same.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saute pan over medium heat, melt 1.5 TBL butter. Add the onion and garlic and cook until soft. Add the rice and cook 1 min stirring with a heat proof silicone spatula to make sure the grains are coated with the butter. Scrape into a 1.5 quart slow cooker. Add the broth, wine and salt.

Step 2

Cover and cook on HIGH for 2 to 2.5 hours, until all the liquid is absorbed but the rice is still moist. Stir in the remaining butter and sprinkle with cheese. Serve immediately.

Step 3

For easier clean up, you can spray the inside of the slow cooker with vegetable spray or butter.