The crock pot is my best friend. While I'm at work, running errand or running my butt off, it's busy making my next meal. It's silent, efficient and doesn't mess up the kitchen. This crockpot risotto is amazing because it takes a traditionally long-cooking meal that requires a ton of babysitting and work and transforms it into an effortless meal.
With this particular recipe, you don't leave it all day to cook. Instead, I threw the stuff in the slow cooker when I got home, then took out Napoleon, went shopping and did some house work. I made this in a 4-quart slow cooker, which I would recommend. This recipe can also been made vegetarian (or even vegan, if you omit the cheese or use an alternative).
Crockpot Risotto Recipe
1 cup arborio rice
2 Tablespoons extra virgin oil
1/2 onion, grated
1 1/2 cups stock (I used turkey, use vegetable for vegetarian)
1 can Italian-style diced tomatoes
1/4 cup Parmesan cheese (or vegan alternative)
Place the rice in the slow cooker, then grate the onion into the crock pot. Pour the oil over the rice, then stir to coat. Add the stock and tomatoes, then cover and set the crock pot on high for two hours.
At the end of the two hours, stir in the Parmesan cheese, then cook on high for another 30 to 40 minutes or until the rice is cooked and creamy. Serve with extra cheese.