| This recipe is liked by 0 person(s). |
Risotto Parmesan
Nb persons: 6
Yield:
Preparation time: 30m
Total time: 2h30m
Source: Slow Cooker Revolutiion
| 4Tbsp | butter unsalted |
| 1 | onion minced |
| 1clove | garlic |
| 2c | rice, risotto/arborio |
| 1/2c | white wine dry |
| 5c | chicken broth |
| 1 1/2c | water |
| 1c | parmesan cheese grated, (2 oz) |
| 2 Tbsp | fresh chives minced |
| 1tsp | fresh lemon juice |
| salt | |
| pepper |
Coat slow cooker with vegetable oil spray. Melt 2 Tbsp butter in 12" skiller over medium heat. Add onion and cook until softened about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until ends of rice kernels are transparent, about 3 minutes. Stir in wine and cook until fully absorbed, about 1 minute; transfer to slow cooker.
Bring broth and water to boil in saucepan. Stir 3 cups hot broth mixture into slow cooker. Cover and cook until rice is tender, about 2 hours on high.
Return reserved broth mixture to boil. Slowly stream 2 cups more hot broth mixture into slow cooker,stirring gently, until liquid is absorbed and risotto is creamy, about 1 minute. Gently stir in Parmesan, chives, remaining 2 Tbsp butter and lemon juice. (Adjust risotto consistency with additional hot broth mixture as needed.) Season with salt and pepper ti taste and serve. (This dish does not hold well on warm setting.)
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe