Thursday’s Dish
This week’s recipe, No Stir Crockpot Risotto, comes courtesy of Sara, a busy working mom of one. It sounds delicious…. can’t wait to try it! Here’s the recipe taken from Sara’s blog.
This isn’t one of those “cook all day while you’re at work” recipes. It only takes 2 hours, so I’ll do it on a weekend afternoon or on a day I’m working from home.
So here’s my easy Slow Cooker Risotto recipe, adapted from Brody’s.
1/4 cup olive oil
1 1/4 cups raw arborio rice
4 cups chicken stock (original recipe replaces 1/4 c of the broth with white wine) (the more flavor it has the better the risotto will be)
1/2 – 2/3 cup shredded parmesanToss the rice & oil in the insert to coat. Stir in the stock. Cook on HIGH for 2-3 hours (mine usually takes 2 1/2 hours). Right before serving stir in the parmesan cheese.
I doctor this up to make a main dish by stirring in frozen peas, chopped up ham leftovers, a link of fancy sausage sauteed into chunks, or anything else I read about in fancy risotto recipes.
April 10th, 2008 at 5:40 pm
ooh…this sounds yummy! I just got a crockpot this winter and have only used it twice. I’m wondering, what function does the olive oil serve? To make it creamy? If I use less oil and more stock, would that work, too?
April 11th, 2008 at 9:03 am
That sounds too easy and yummy to be true! I will be trying it this weekend.