I saw this recipe for risotto in the slow cooker and I just had to try it. I love risotto. No one else in my family adores it as much as I do, but they will eat it. And that’s good enough for me!
My favorite risotto recipe has always been this one from Giada DeLaurentiis. Words cannot describe.
So when I saw a recipe for slow cooker risotto, I knew I had to adapt that recipe to try!
My thoughts? Finding a way to enjoy beautiful, rich, creamy risotto without having to stand at the stove and ladle & stir forever when you’ve got toddlers and babies running around your legs and whining for attention = Genius!
(If you’re a risotto lover with kiddos, like me… do you find yourself waiting until they are in bed to make risotto for yourself, so you can enjoy the process un-interrupted?)
Slow Cooker Red Wine Risotto with Peas
adapted from The Gourmet Slow Cooker Vol. II
Ingredients:
3 tablespoons butter
1 tablespoon olive oil
1/2 large onion, diced
3 cloves garlic, minced
1 1/2 cups arborio rice
1 cup red wine
5-6 cups chicken stock
1 cup freshly grated parmesan cheese
1 cup frozen peas, defrosted
1/4 cup roughly chopped fresh parsley
salt & pepper, to taste
Directions:
In a large sauté pan over medium-high heat, melt the butter with the olive oil. Add the onion & sauté until soft & translucent. Add the garlic and rice and sauté, stirring occasionally for about 5 minutes, until the rice is slightly translucent.
Dump the rice mixture into the slow cooker and add the wine and stock. Cover and cook on HIGH for about 2 hours, until the rice is tender and the liquid has been absorbed.
Just before serving, stir in the cheese, peas & parsley… and season with salt & pepper, to taste.