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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
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.
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