There are so many spring outside tasks to do that dinner can quickly become a sandwich. Slow cooker to the rescue! This recipe for risotto can be started late-afternoon and be done for dinner. All it needs is some grilled salmon, chicken thighs or a nice pork chop and you will have a feast with practically no effort! Vary the garnish with fresh herbs if you wish.
Slow Cooker Risotto
Yield: 4-6 servings
1-1/4 cups arborio rice
3-1/2 cups low sodium chicken stock
1/4 cup dry white wine
4 small green onions, sliced and divided
1 tablespoon herbes de Provence or basil infused olive oil
1-1/4 teaspoons garlic or onion salt
1/ 2 teaspoon white or black pepper
1/ 2 cup grated Parmesan cheese
Line a medium slow cooker with a cooking liner or coat with cooking spray. Add the rice, stock, wine, all of the green onions except for 1/4 cup of the tops, oil, salt and pepper. Cover and cook on high for 2 hours or until the liquid has been absorbed. Stir in the Parmesan and allow to stand for 10 minutes before serving with a garnish of the remaining green onion tops.
Haute Flavor 