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Risotto Recipe

Cookstr
Course: Side Dish
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Moderate
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 Risotto

Photo by: Joseph DeLeo

Yield: Serves 6

INGREDIENTS
  • 5 garlic cloves, chopped
  • ¼ cup olive oil
  • 1¼ cup raw Arborio rice
  • 1 teaspoon dried onion flakes
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3¾ cups chicken or vegetable broth
  • ¼ cup dry white wine
  • 2/3 cup shredded Parmesan cheese

Directions

Use a 4-quart slow cooker. Sauté the garlic with the olive oil in a saucepan over medium heat until the garlic softens. If you skip this step, the garlic will remain crunchy in your risotto. Scrape the garlic and remaining oil into your slow cooker.

Add the uncooked Arborio rice and toss. Add the seasonings, and pour in the broth and white wine. Stir to combine. Cover and cook on high for 2 to 4 hours, or until rice is tender. It took 2½ hours for my rice to be completely tender.

Stir in shredded Parmesan cheese, and let the risotto stand with the lid off for 15 minutes before serving. The finished texture will be creamy and porridge-like.

Notes

The Verdict:

This is such an easy way to make risotto, and it tastes delicious. The garlic was too much for the kids, but Adam and I couldn’t get enough. I love that risotto works so well when slow cooked and doesn’t need to be babysat.


© 2009 Stephanie O'Dea
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

334kcal (17%)
120mg (12%)
2mg (3%)
33mcg RAE (1%)
125mg
20mg
8g
1g
8mg (3%)
3g (17%)
15g (23%)
2g
42g
1063mg (44%)
2mg (13%)
FROM THE KITCHEN OF...

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