This crockpot risotto is an Italian rice dish, now simplified in a slow cooker near you!
Ingredients
- ¾ cups chicken broth: 3 piece
- ¼ cups Arborio rice: 1 piece
- olive oil: 0.25 cup
- white wine: 0.25 cup
- garlic: 4 clove (minced)
- onion flakes: 1 tsp (dried)
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- Parmesan cheese: 0.66667 cup (shredded)
Metric Conversion
Stages of cooking
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Stir together broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker until well combined.
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Cover and cook on High until rice is tender and creamy, 2 to 2 1/2 hours.
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Stir in Parmesan cheese. Cook, uncovered, until cheese is melted, about 15 minutes.
