Meatless Mondays: Slow Cooker Parmesan Risotto

For real risotto lovers, this is not the recipe for you!  However, if you're in a rush and like risotto but don't have the time to make it, you may enjoy this tasty recipe. This only takes two hours to cook on high, so it's not a great recipe to make if you're at work all day.  This is great though if you're going to be around the house or just have a few errands to run and need a quick dinner. My kids love rice so this was a hit with them.  My husband thought it had a funny texture. It doesn't have the "bite" normally expected from risotto. However, the flavor is good.  From the picture you can see it lacks in color! 

Parmesan Risotto
found on Cooking Light Message Boards, posted by SallyT
originally from Not Your Mother's Slow Cooker Cookbook


Ingredients:
1/4 cup olive oil
2 medium shallots, minced
1/4 cup dry white wine
1 1/4 cups Arborio rice
3 3/4 cups chicken broth
1/2 teaspoon salt
3/4 cup freshly grated Parmigiano-Reggiano

Directions:In a skillet over medium heat, warm the oil. Add the minced shallots. Allow them to soften, but not brown. Add the wine and stir for a minute or so. Add the rice and cook for about four minutes. Using a heat-proof spatula, transfer the rice to a slow cooker. Add the chicken broth and salt. Cook on high for two hours, or until the rice has absorbed all the liquid but is still moist. Add in 1/2 cup of the cheese, using the remaining 1/4 cup for garnish. Serve immediately.

Family Rating: 1 1/2 thumbs up.