How To Make Slow Cooker Risotto
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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In a slow cooker, combine the Arborio rice, vegetable broth, diced onion, minced garlic, mushrooms, and frozen peas.
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Stir well to combine and season with salt and pepper.
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Cover the slow cooker and cook on low heat for 2 hours and 30 minutes, or until the rice is tender and creamy.
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Stir in the Parmesan cheese and butter until melted and creamy.
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Season with additional salt and pepper if needed.
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Serve the risotto hot, garnished with fresh parsley.
Nutrition
- Calories : 312kcal
- Total Fat : 10g
- Saturated Fat : 6g
- Cholesterol : 27mg
- Sodium : 927mg
- Total Carbohydrates : 43g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 12g
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