The Bent Fork....Risotto..yes, in the slow cooker....

The Bent Fork....Risotto..yes, in the slow cooker....

• 3 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 1 cup dry white wine
• 6 cups chicken stock (or vegetable stock if you would like it to be vegetarian)
• cooked small artichokes, quartered or 2 cooked large artichokes hearts, sliced; any other vegetables you like.
• 1/4 cup unsalted butter
• 6 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• Salt and freshly ground black pepper

1. Heat a large saute pan over medium heat and add the oil. Add the onion and garlic and saute, stirring frequently, for about 10 minutes, until lightly browned. Add the rice and stir for 1 minute, or until opaque. Add the wine and cook for about 10 minutes, until the liquid is reduced by two-thirds. Do not cook too long, or the risotto will get gummy.


2. Transfer the rice mixture to the slow cooker and add the stock and artichokes, peas, leeks, or veggies you are using. Cover and cook on high for about 2 hours, until the rice is firm but tender. Stir in the butter, cheese, and salt. and pepper to taste just before serving.
3. If using asparagus, saute over medium heat with olive oil, salt and pepper until tender-crisp. Stir into risotto.


4. Transfer to a warmed serving dish and garnish with cheese. Serve immediately.
   From Yummy Mummy