- 1/4 cup basil olive oil
- 1-2 tbsp extra basil olive oil
- 2 onions/shallots (peeled and minced)
- 4 cloves garlic, minced
- 1 1/4 cup Arborio rice
- 1/4 cup dry white wine
- 3 3/4 cups chicken broth (low sodium)
- 2/3 cup fresh parmigiano reggiano (grated)
- 1/2 tsp ground black pepper
- 1 tsp salt
A piping hot plate of risotto infused with aromatic flavours of white wine and chicken broth, is a comforting and delicious meal that is easy on the stomach and tantalizing on the tongue.
Speciality of northern Italy, risotto is prepared by cooking Arborio rice in broth for an elongated period of time with minimum seasoning. The process brings out the flavours of the rice and broth and fuses them in perfect harmony.
This recipe is perfect when you don’t have time to stand in the kitchen and cook dinner. Just pop it in a slow cooker while you finish other work and then treat yourself to a hot plate of deliciousness after.
Risotto is a much lighter and healthier alternate to usual Italian dishes which are usually heavy and contain more calories.
Risotto on the other hand is a rich source of carbohydrates and minimal fat, with rich sources of dietary fiber and vitamins. Rice is also nature’s energy rich food, giving an instant boost of energy and a faster metabolism.
Calories per serving: 213.7 Kcal
Fat per serving: 3 g
Carbohydrates per serving: 36.4 g
Protein per serving: 8.4 g
How to Make Slow Cooker Risotto with Parmesan