Crockpot Risotto

--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 (I don't use this much)

--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

Recipe from A Year of Crockpotting

--Note: You can also use Vegetable Broth instead of Chicken Broth. This is a great winter recipe!