Slow Cooker Risotto
Ingredients
- 3 ¾ cups chicken broth
- 1 ¼ cups Arborio rice
- ¼ cup olive oil
- ¼ cup white wine
- 4 cloves garlic, minced
- 1 teaspoon dried onion flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup shredded Parmesan cheese
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Instructions
- Stir together broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker until well combined.
- Cover and cook on High until rice is tender and creamy, 2 to 2 1/2 hours.
- Stir in Parmesan cheese. Cook, uncovered, until cheese is melted, about 15 minutes.
Source
Original recipe: View Original