I think you'll be surprised at how ridiculously easy it is to make perfect restaurant quality risotto at home with this effortless recipe!

Day 59.

I've always been scared to make risotto because the different cookbooks I have say that you need to stir it constantly on the stove.





But there's no stirring in crockpot cooking!









You, too, can make this creamy, cheesy risotto without any pot-sitting whatsoever.

I stirred the mixture exactly twice--once for the initial raw-ingredient stir and again at the very end when I added shredded Parmesan.





The texture and taste was perfect.





I followed a recipe online and

with a few alterations to fit the ingredients we had on hand, and I omitted the stove-top sautéing.

The Ingredients.

1 1/4 cup uncooked Arborio rice (this type of rice is important! It's found in a box, in the rice aisle)

1/4 cup olive oil

1/4 cup white wine

3 3/4 cups chicken or vegetable broth

1 teaspoon dried onion flakes (or 1/4 cup finely chopped yellow onion)

5 cloves chopped garlic

1 teaspoon kosher salt

1/4 teaspoon black pepper

2/3 cup shredded parmesan cheese (to add at the very end)

The Directions.

--toss the uncooked Arborio rice with the olive oil in your crockpot stoneware

--add the seasonings and garlic

--pour in the broth and white wine

--stir to mix flavors

--cover and cook on high for 2 hours, or until the rice is tender. It took 2.5 hours for me.

--stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

The final product will be very creamy and have a porridge-like consistency.

The Verdict.

oh this was good. I probably used too much garlic; it was too much for the kids and added a crunch that risotto usually doesn't have.

But it tasted so good and was so ridiculously easy I really didn't care. We ate it with leftover chicken parmesan , which was a great pairing.















