This crockpot risotto is an Italian rice dish, now simplified in a slow cooker near you!
Ingredients
- 3 ¾ cups chicken broth
- 1 ¼ cups Arborio rice
- ¼ cup olive oil
- ¼ cup white wine
- 4 cloves garlic, minced
- 1 teaspoon dried onion flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2/3 cup shredded Parmesan cheese
Directions
Step 1
Stir together broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker until well combined.
Step 2
Cover and cook on High until rice is tender and creamy, 2 to 2 1/2 hours.
Step 3
Stir in Parmesan cheese. Cook, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 316 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat3g | 15% |
Cholesterol8mg | 3% |
Sodium525mg | 23% |
Total Carbohydrate42g | 15% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein7g | |
Vitamin C1mg | 4% |
Calcium109mg | 8% |
Iron2mg | 13% |
Potassium72mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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