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Wednesday, April 14, 2010

Crock Pot Wednesdays: Creamy Risotto








Our family loves Risotto. I usually add chicken chunks, asparagus spears, shredded parm cheese and slivered almonds. Serve it with a salad or fruit chunk and some bread and you have a great meal. Anyway, I was really excited to try this crock pot version.
I replaced the wine with extra chicken broth and added the asparagus and chicken at the end.

--1 1/4 cup uncooked Arborio rice
--1/4 cup olive oil
--1/4 cup white wine
--3 3/4 cups chicken or vegetable broth
--1 t dried onion flakes
--5 cloves chopped garlic
--1 t kosher salt
--1/4 t 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 stoneware
--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. It took 2.5 hours for me.

--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.

Cook's Note: My crock did this in 2 hours and 10 minutes. Yummy!!!

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