2 Reviews

I think it might take a little experimenting with the time on your crockpot to get the textural consistency of a stovetop or oven-baked risotto. My crockpot runs hot, and this was pretty overcooked in one hour. I used the mixins from Option 4 on Oven-Baked Risotto (Several Variations) for this (cooked the ginger in it, and stirred the citrus and truffle oil in afterward). Served 2 for us as a meal.

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Maito July 14, 2010
1.5 Quart Crock-Pot Risotto