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Nutrition Facts
Serving Size 1 (215g) Recipe makes 6 servings The following items or measurements are not included below: basil olive oil
Calories 213
Calories from Fat 26		(12%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 547mg		22%
Potassium 196mg		5%
Total Carbohydrate 36.4g		12%
	Dietary Fiber 1.2g	4%
	Sugars 0.3g
Protein 8.4g		16%
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Risotto With Parmigiano-Reggiano in a Crock Pot

Recipe #111450 | 2¼ hours | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: zuzuzpetals
Feb 19, 2005

Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.

SERVES 6 (change servings and units)

Ingredients

1/4 cup basil olive oil, plus
little extra basil olive oil
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
3 3/4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)

Directions

1
Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
2
Lightly coat the insert of crock pot with some extra basil olive oil.
3
Add the sauted shallots and basil oil to the crockpot insert.
4
Add the rice and coat it with the mixture.
5
Stir in the wine.
6
Stir in the chicken broth.
7
Add the salt.
8
Cover and cook on high for about 2 hours or until all the liquid is absorbed.
9
Just before serving, stir in the cheese.
10
Have extra grated cheese to put on top of each serving.
11
If I was going to add shrimp, chicken, corn, salmon etc.
12
,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

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Featured Reviews for This Recipe

From: Chef Tweaker

On Apr 17, 2009

I'm really excited to find this recipe. I'm not a risotto connoisseur and my goal was actually to find a dish that baked up similar to chicken and rice dishes that use tons of dairy. After emptying the skillet I sauteed 1 chopped chicken breast in the pan and threw that in. This worked great for my lactose intolerant hubby. I held out the cheese so we could stir in our cheese of choice. In his case it was almond "mozzarella". No basil oil this go but I will try it when I get the chance. Also used onion instead of shallot. I can see lots of potential here.

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From: Madpoet

On Mar 15, 2009

I love this recipe. After work, I really don't think I have the patience or the energy to make a risotto on the stovetop. Now I can just toss the ingredients in the pot the night before and when i get home, it is ready. We like to stir veggies like mushrooms and spinach in just before serving.

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From: Jewelies

On Mar 31, 2009

Jan 21, 2008 - What a great recipe. This was so easy to throw together and came out perfectly. Mine cooked in slightly less time - about 1 1/2 hours. I added some pan fried mushrooms with lemon juice. Perfect, yum! April 1, 2009 - Edited to add that this recipe is fast becoming one of my very favourites. I've used real basil instead of basil oil, I've used chili oil. I ALWAYS add a real good squeeze of lemon and have added a couple of diced up chicken breasts at the start of cooking with excellent results. Definitely watch the cooking though as all crock pots are different.

2 people found this review helpful

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