Slow Cooker Risotto with Parmesan

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.

Health Benefits

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

Ingredients

cup basil olive oil: 1/4

tbsp extra basil olive oil: 1-2

onions/shallots (peeled and minced): 2

cloves garlic, minced: 4

cup Arborio rice: 1 1/4

cup dry white wine: 1/4

cups chicken broth (low sodium): 3 3/4

cup fresh parmigiano reggiano (grated): 2/3

tsp ground black pepper: 1/2

tsp salt: 1

How To Make Slow Cooker Risotto with Parmesan

1. Heat ¼ cup basil olive oil in a large skillet over medium heat and add garlic. Fry the garlic for 1 minute, or until aromatized. Avoid browning the garlic.
2. Add shallots or onions to the pan and sauté with a splash of water for 10 minutes, or until they are translucent and cooked through. Keep stirring frequently to prevent onions from getting caramelized.
3. Grease the insert pot of a slow cooker with 1-2 tbsp of basil olive oil.
4. Add cooked shallots and rice to the slow cooker pan and mix them together.
5. Pour in the white wine and chicken broth into the rice mixture and stir.
6. Season with salt and pepper and cover the insert with the lid.
7. Cook the rice for about 2 hours. If there is any remaining liquid, cook the rice for a few more minutes until liquid is absorbed.
8. Add the parmesan cheese into the risotto and stir well.
9. Serve hot with extra parmesan sprinkled on top.

Trivia

• The famous Italian composer Gioachino Rossini wrote one of his pieces called Di tanti palpiti while waiting for risotto at a terratoria in Venice.
• In the northern regions of Italy, risotto is often preferred over pasta dishes. It is a staple in their cuisine, with many recipes originating from Piedmont, Lombardy and Veneto.