Slow-Cooker Risotto

1. 1

   Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.

2. 2

   Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.

3. 3

   Add the rice and coat it with the mixture.

4. 4

   Stir in the wine and chicken broth.

5. 5

   Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.

6. 6

   Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.

7. 7

   corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.

8. 8

   to warm up the item but not to overcook it.

* Per serving · 4 servings · Values may vary.

No additional tips available.