Slow-Cooker Risotto

READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
  • Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
  • Add the rice and coat it with the mixture.
  • Stir in the wine and chicken broth.
  • Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.
  • Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.
  • corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.
  • to warm up the item but not to overcook it.
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