Tuesday, November 15, 2011

Crockpot Risotto

There are few things that make me as happy as supper bubbling away on its own, just waiting for me to be ready to eat it.

This recipe for risotto is super easy and super delicious and super versatile.  Makes it pretty super I guess, doesn't it.

I started with this recipe from Food.com but tweaked it a bit.  I didn't use the 1/4 cup of basil oil which made me gain a pound just by reading about it.  I replaced it with 1 tablespoon of extra virgin olive oil and didn't feel the need to hit the treadmill.

I sauteed the shallots in the olive oil until soft and then added them into the crock pot along with the rice, wine, chicken stock, and salt.

It cooked on high for about 2 hours and then I added the Parmesan cheese and gave it a stir.

That's it, you're done.  How super easy was that?  Uh-huh!

I'm sure there are a thousand variations that you could try with this.  I was thinking that next time I might thrown in some roasted squash and top with pumpkin seeds.  What do you think?  Mmmmmm.


Unknown said...

This does sound yummy!! I have a question for you. Because I don't drink wine I never have it on hand to add to recipes. Do you know what I can sub for the wine?

Little City Farm said...

Great question. I would just use the equivalent in chicken stock for full flavour or you could even just use water. You'll still get great flavour as long as the liquid ratio is the same.

Mindy said...

Uh, yes please! I could sit down with just that and a glass of wine! Yum!!!!

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