Slow Cooker Risotto Recipe

Slow Cooker Risotto Healthy Little Foodies

WebJul 19, 2020 · Add the rice mixture to the slow cooker, along with the stock and pesto and stir to combine. Cook on high heat for 2 hours or until rice …

1. Heat the oil and butter in a pan (or your slow cooker if you have a saute function), add the onions, celery, carrots and garlic, and fry on a low heat until the onion turns translucent (around 5 mins.)
2. Add the zucchini and bell pepper and fry for a further minute. Add the rice, turn up the heat and continually stir for about a minute, until the rice starts to look a little transparent.
3. Add the rice mixture to the slow cooker, along with the stock and pesto and stir to combine
4. Cook on high heat for 2 hours or until rice is tender and liquid is absorbed.

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Slow Cooker Risotto {Made with Brown Rice!}

WebJan 5, 2022 · Transfer the shallot mixture to the slow cooker. Add the squash, 3 1/2 cups broth, and rice. Cook on high for 2 1/2 to 3 hours (or …

1. Lightly coat the bottom of a 5- or 6-quart slow cooker with cooking spray. In a large saucepan, warm the oil over medium-low heat. Add the shallots, salt, and pepper. Sauté until the shallot is soft and translucent but not brown, about 10 minutes. Add the wine and cook for 2 minutes.
2. Transfer the shallot mixture to the slow cooker. Add the squash, 3 1/2 cups broth, and rice. Cook on high for 2 1/2 to 3 hours (or on low for 4 to 6 hours), until the rice is tender and creamy. Check the broth level towards the end of the cooking time to ensure the risotto doesn't dry out. If it seems too dry, stir in a bit more broth as needed.
3. Stir, then taste and add additional salt and pepper as desired (I added a scant 1/2 teaspoon additional salt). Stir in the goat cheese and fresh sage. Serve immediately, topped with additional fresh sage as desired.

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