Parmesan Risotto 4Qt.

Parmesan Risotto 4Qt.

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  3 or 4 Qt Slow Cooker 

  • 4 garlic cloves, minced or chopped
  • ½ large onion, finely chopped
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 ¼ cups Arborio Rice
  • 1 teaspoon Kosher salt
  • Black pepper to taste
  • 2 ½ cups chicken broth
  • ¼ cup white wine
  • 2/3 cup grated or shredded Parmesan cheese

 

Directions

1. In a large skillet, melt the butter with the olive oil over medium heat.  Add the onion and garlic and sauté until soft, about 10 minutes.
2. Stir in the rice and coat thoroughly.  Scrape the mixture into the slow cooker.  
3. Add the broth, salt and pepper.  Cook on High for about one hour, until the rice is tender and liquid is absorbed.
4. Stir in the cheese.

Serves:  6

This recipe developed by Hamilton Beach Brands, Inc.

 

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