Slow Cooker/Crockpot Parmesan Risotto

Found this here: http://www.livestrong.com/article/464631-how-to-cook-risotto-in-a-slow-cooker/

Yields about 4 cups

Ingredients:
1/2 onion, chopped
2 tbsp. olive oil or butter
1/4 cup white wine
1 cup Arborio rice
3 cups chicken or vegetable broth
Salt and pepper to taste
2 tbsp. cream
1/4 cup finely grated Parmesan cheese


1. Saute the onions in a little olive oil or butter until the onions are translucent. Pour in the white wine and cook, stirring, for about a minute. Adding the wine at this points gives the dish the flavor of wine without any bitterness.

2. Add the rice to the onions and wine in the pan and cook, stirring, for about two minutes. This coats the rice with the oil and starts cooking the outer layer of the rice, which will help to keep the grains separate as they continue to cook in the slow cooker.

3. Put the rice and onion mixture into the slow cooker. Pour in the broth and stir in any other ingredients and seasonings such as mushrooms, leeks, asparagus, etc. Stir to combine everything.

4. Cover the slow cooker and set the temperature control on High. Allow the rice to cook for two hours.

5. Uncover the slow cooker and stir the rice mixture. Taste to see if the rice is tender. At higher altitudes you may need to cook the mixture another half hour or so. When the rice is done, turn off the slow cooker and stir in additional butter, cream or Parmesan cheese, as called for in your recipe. These final ingredients help to give the risotto its traditional creamy texture.



Nutrition Data per cup:

Calories: 186
Carbohydrates: 22
Fat: 10
Protein: 7
Fiber: 1

I used the olive oil instead of butter for sauteeing and low-sodium chicken broth.