15 Quart Crock Pot Risotto Recipes

CROCKPOT MUSHROOM RISOTTO

Steps:

• In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
• Stir in rice an cook an additional minute.
• Dump the rice mixture to a 4-quart crockpot. Stir in broth, wine, and pepper.
• Cover and cook on low-heat setting about 2 hours and 45 minutes or on high-heat setting about 1 hour 15 minutes or until rice is tender.
• If desired, top with cheese and/or parsley. Serve immediately

SLOW COOKER RISOTTO

Steps:

• Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

1.5 QUART CROCK-POT RISOTTO

Steps:

• spray inside of crockpot with olive oil spray.
• combine ingredients and cook on high for around 2 hours , stirring occasionally.

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

Steps:

• Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
• Lightly coat the insert of crock pot with some extra basil olive oil.
• Add the sauted shallots and basil oil to the crockpot insert.
• Add the rice and coat it with the mixture.
• Stir in the wine.
• Stir in the chicken broth.
• Add the salt.
• Cover and cook on high for about 2 hours or until all the liquid is absorbed.
• Just before serving, stir in the cheese.
• Have extra grated cheese to put on top of each serving.
• If I was going to add shrimp, chicken, corn, salmon etc.
• ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.