Slow Cooker Risotto

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 4 cups chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the Arborio rice and cook, stirring constantly, for 2 minutes.
3. Add the white wine and cook, stirring, until the liquid is absorbed, about 2 minutes.
4. Transfer the mixture to a slow cooker. Add the chicken broth and stir to combine.
5. Cover and cook on low heat for 3 to 4 hours, or until the rice is tender and the mixture is creamy.
6. Stir in the Parmesan cheese, parsley, salt, and pepper. Serve immediately.

Interesting Facts

• Risotto is a classic Italian dish typically made with Arborio rice.
• It is important to use a slow cooker to properly cook the risotto, as it needs to cook for several hours at a low temperature.
• This dish can be served as a main course or as a side dish.