slow cooker risotto

slow cooker risotto
  • 3 3/4 cups chicken broth
  • 1 1/4 cups Arborio rice
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 4 cloves garlic, minced
  • 1 teaspoon dried onion flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup shredded Parmesan cheese


  1. Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

03/25/2017
slow cooker risotto, recipe PT15M PT1H 5 455 calories

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