Slow Cooker Risotto

Name: Slow Cooker Risotto
Total time: 135 min
Yield: 6 Servings
Ingredients: 1 ¼ cups Arborio rice; 1 teaspoon dried onion flakes; 🧂 1 teaspoon salt; ¼ teaspoon ground black pepper; 3 ¾ cups chicken broth; ¼ cup olive oil; ¼ cup white wine; 🧄 4 cloves garlic, minced; 🧀 ⅔ cup shredded Parmesan cheese

Cost $12.5, save $15

Source: Recommended by CookPal

135 Min
6 Servings
$12.5

Slow Cooker Risotto

Cost $12.5, save $15

Source: Recommended by CookPal

135 Min
6 Servings
$12.5

INGREDIENTS

Dry Ingredients
- 1 ¼ cups Arborio rice
- 1 teaspoon dried onion flakes
- 🧂 1 teaspoon salt
- ¼ teaspoon ground black pepper
Wet Ingredients
- 3 ¾ cups chicken broth
- ¼ cup olive oil
- ¼ cup white wine
Vegetables
- 🧄 4 cloves garlic, minced
Cheese
- 🧀 ⅔ cup shredded Parmesan cheese

STEPS

Stir together chicken broth, Arborio rice, olive oil, white wine, minced garlic, dried onion flakes, salt, and ground black pepper in a slow cooker until well combined.

Cover and cook on High until rice is tender and creamy, approximately 2 to 2 1/2 hours.

Stir in Parmesan cheese and cook, uncovered, until cheese is melted, about 15 minutes.

NUTRIENTS

Per 1 serving

🔥

316

Calories

7g
Protein
42g
Carbs
12g
Fats

💡 Tips

Stir occasionally during cooking to ensure even distribution of flavors and consistent texture.If you prefer vegetarian risotto, substitute chicken broth with vegetable broth.Serve with freshly chopped parsley for a touch of color and additional flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.