Parmesan Risotto

Creamy risotto in a crockpot?  No constant stirring?  Yah right!  I saw this recipe on another blog and thought; no way can you make risotto in the crockpot.  I tried the recipe and yes, you can make risotto in your crockpot!  Serves 4 – 6 depending on serving size.  I suppose you could cut the recipe in half if only for one or two people, but then you will have to pay attention to cooking time, probably 1 ½ hours???

Parmesan Risotto

1 1/4 cup uncooked Arborio rice (no substitutes)
1/4 cup olive oil or grapeseed oil
1/2 cup white wine (cooking wine will do)
3 1/2 cups chicken or vegetable broth
1 tsp dried onion flakes
1 clove garlic, pressed
1 tsp kosher salt
1/4 tsp white (or black) pepper
2/3 cup shredded parmesan cheese (to add at the very end)


The Directions
Toss the uncooked Arborio rice with the olive oil in your crockpot, add the seasonings and garlic, pour in the broth and white wine.  Stir to mix flavors.

Cover and cook on high for 2 hours, or until the rice is tender.

Stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape.

The final product will be very creamy and have a porridge-like consistency.

The Verdict
This was yummy & creamy and…did I say yummy!  I can’t believe how easy this was to prepare, throw in the crockpot and forget about it.
I made grilled salmon with this but it would also make a good accompaniment to chicken parmesan.

I have to give credit where credit is due: I got the original recipe from http://crockpot365.blogspot.com/2008/02/creamy-crockpot-risotto.html , but of course made a couple modifications to make it my own.