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Crockpot Risotto


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Serves 4 | Prep Time 10 minutes | Cook Time 2 hours

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

Put rice in crockpot, drizzle with olive oil and toss to coat.


Add all other ingredients except parmesan cheese.


Cook on low 2 hours or until liquid is mostly gone and rice is tender.


(check it at 1 1/2 hours)


add parmesan cheese, stir well and serve.


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