Slow Cooker Risotto
I pray Marie Kondo never sees my recipe book collection!
Slow Cooker Cooking by Lora Brody – Review
I was very skeptical about this recipe because I have labored over a stove more then once in the name of a yummy risotto. Because we are a family of six, we decided to double the recipe. This increased the cooking time. On the variation notes is says that you can add a teaspoon of any dried herb of your choice. I will probably try that the next time around. Here is a list of some herbs that are common in risottos. Parsley, rosemary, thyme, or tarragon. For the following recipe we chose to make a Parmesan Risotto but in any case you can see how it would be easy to use this recipe as a base recipe and make many variations.
Risotto
Ingredients:
¼ cup olive oil
2 shallots, peeled and minced
¼ cup dry white wine
3 ¾ cups low-sodium chicken broth
1 teaspoon salt
½ to 2/3 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Directions:
In a small sauté pan, heat up the oil and the shallots until the shallots soften.
Place the oil and the shallots into the slow cooker. Toss the rice in the oil.
Stir in the wine, broth and salt.
Cook on high for two hours, or until the liquid is absorbed.
Whether you call it a crock pot or a slow cooker, it is a fabulous tool for busy moms whether they are working outside of the home or not. We have all heard the saying that a mother's job is the hardest, most underpaid job there is, so let's embrace this fabulous kitchen gadget. Here is a list of some of our family favorites. I will continue to add to this list as time goes on so check back often. I would also LOVE to know what you use your slow cooker for. Please share in the comment section below. If you would like to link to a slow cooker or crock pot recipe on your blog, please message me your link up ideas. Enjoy your #busydays and #HappyCooking