Saturday, July 28, 2012

Slow Cooker Risotto

INGREDIENTS: 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
DIRECTIONS: 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.

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