Tuesday, January 17, 2012

Slow Cooker Tuesday: Risotto

I love risotto. When I spied a recipe using my slow cooker, I knew I had to give it a try. I'm glad I did. I can see myself making this one again.
Tips on the recipe:
I used a 2 quart slow cooker.
I skipped the parm since I didn't have any.
It took about 2.5 hours to cook. 
The risotto came out so creamy and buttery. You could add meat, veggies, cheese but I liked it as is.


  1. I need to add risotto to our family menu!

  2. Oh YUM! I love risotto! Have you ever made barley risotto? It is absolutely amazing, especially when made with mushrooms and/or butternut squash stirred in.


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