Submitted by Amie Barrett
Risotto
Serving: 4
Ingredients
- 5 cups Stock (chicken or vegetable)
- 1 Brown Onion chopped finely
- 1 tbsp Garlic crushed
- 2 cups Arborio Rice
- 2 tbsp Butter
- 1/4 cup White wine (or extra stock is fine)
- 1/2 cup grated cheese (Parmesan is best)
Instructions
- Turn your slow cooker on to low and allow to heat for 15 minutes or so.
- Meanwhile add the butter, chopped brown onion and garlic to a frypan and saut until onion goes clear.
- Transfer to slow cooker and add the rice and mix to coat.
- Pour in the stock and white wine.
- Cook on low for 2 hours.
- Stir well.
- Add the additional ingredients you'd like to flavour your risotto with (mushrooms and chicken is nice, or pumpkin and spinach -add spinach just prior to serving though) and allow to cook for a further 1 hour or until all stock is absorbed- this will depend on your slow cooker
- Stir through the cheese, and serve immediately.
- This freezes and reheats well.
- Tip- it is best to precook meats prior to adding so that the juices don't ruin the mix
Tried this recipe?Scroll Down To Share What You Think
