• Cooking Time: 2 hours
• Servings: 4
• Preparation Time: 10 minutes
• 1 1/4 cup uncooked Arborio rice
• 1/4 cup olive oil
• 1/4 cup white wine
• 3 3/4 cups chicken broth
• 1 teaspoon dried onion flakes
• 3 cloves garlic, minced (I use my garlic press to make it extra-fine)
• (optional) sliced white mushrooms
• 2/3 cup shredded parmesan cheese

1. Put rice in crockpot, drizzle with olive oil and toss to coat.
2. Add all other ingredients except parmesan cheese.
3. Cook on low 2 hours or until liquid is mostly gone and rice is tender.
4. (check it at 1 1/2 hours)
5. add parmesan cheese, stir well and serve.

I enjoy risotto but it's rather time-consuming for a busy weekday. This is an easier, "fix it and forget it" recipe. It's good without the mushrooms, but my husband likes it much better with the mushrooms so I usually add them. Also, I rarely add salt or pepper, but you may want to taste it and season it according to your personal preference.