Creamy Risotto

I don't know if you've made risotto the real way, but it's a bit time consuming with adding the liquid, letting it evaporate, adding the liquid, letting it evaporate, etc. By doing it in the crockpot, you can dump everything in and you don't have to think about it again.

Creamy Risotto

1 1/4 cup uncooked Arborio rice
1/4 cup olive oil
1/4 cup white wine
3 3/4 cups chicken or vegetable broth
1 t dried onion flakes
5 cloves chopped garlic
1 t kosher salt
1/4 t black pepper

2/3 cup shredded parmesan cheese (to add at the very end)

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware. Add the seasonings and garlic. Pour in the broth and white wine. Stir to mix flavors. Cover and cook on high for about 2 hours (you may want to check on it a couple times because it seems like not all crockpots cook the same-mine cooks a little hot), or until the rice is tender. Stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape. Mine turned out a little more mushy than normal risotto, but it definitely saved time. And since we STILL don't have gas, I don't have the option of doing it stovetop right now.