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Friday, June 24, 2016

Slow Cooker Risotto

When I got my hair cut in Las Vegas this summer, my hairdresser and I were discussing recipes. He asked me if I had ever tried Slow Cooker Risotto. I had never heard of making risotto in a slow cooker. I was instantly intrigued!

I love risotto. I don't necessarily love making risotto. It isn't hard, it just takes a lot of standing and stirring. I did some research and came up with this Slow Cooker Risotto. It is SO good. We've made this numerous times and it turns our perfectly every time. It couldn't be simpler. Dump everything in the slow cooker and let it do its thing for about 2 hours. Stir in the cheese and you have risotto. This is a great base recipe for Slow Cooker Risotto. Feel free to add in some green peas, cooked mushrooms or cooked chopped chicken. The possibilities are endless!

serves 6

4 cups chicken broth
1 1/4 cup Arborio rice
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp black pepper
2/3 cup grated parmesan cheese

Mix chicken broth, rice, garlic powder, onion powder, salt and pepper in the slow cooker. Cover and cook on HIGH for 2 hours.

Stir in parmesan cheese. Cover and let cook about 2 minutes, until cheese is melted. Serve immediately.

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