Slow Cooker Stir-less Risotto

I love risotto but cooking it can be cumbersome.  The process requires constant stirring and the addition of  hot broth every second–or maybe it just seems that way– and sometimes, I simply don’t have the time to spend over the stove.

That is why, I love my slow cooker.

Simple add your favorite risotto ingredients and slow cook while you run around picking up kids, get a walk in with the dog, create a blog post…or at least that is what I will be doing. 🙂  With just one child left living at home… I still find I am busy, especially at the dinner hour.

Risotto is made with arborio rice.  This rice has high starch kernels that are white, short and fatter than most short-grain rices.  The increased starch content lends itself to a finished creamy textured rice dish.  What’s not to love about that!

This recipe is easy and yummy and can be adapted to your own concoction by  adding in your family favorites–peas and chunks of ham, chicken sausage, shrimp, caramelized butternut squash and spinach, kale, golden raisins and toasted pine nuts….you can get fancy or keep it simple. And of course, FODMAPers, choose your add ins according to your own tolerance.

I saute a bit of oil with fresh garlic.  [FODMAPers remove the garlic after you infuse flavor]. Carefully add the oil right in the crockpot, and add in some chopped basil leaves. Love fresh basil!

Add some chicken or veggie broth[FODMAP followers use homemade] and white wine [can omit wine if you want-just up the broth] and put on high for about 2  hours.

Just prior to serving toss in cooked meats, if desired–shredded chicken,diced ham chunks, sautéed shrimp. And add in some favorite leafy greens or peas–just to wilt or lightly cook up.

Garnish with fresh grated Parmigiano Reggiano cheese–expensive but OH>>>so tasty. This Italian Parmesan cheese has a granular texture that simply melts in your mouth and adds a savory finish to the risotto.

And of course you can always toss more fresh basil or chopped chives for a flavorful garnish.

Here’s a peek of my spinach risotto–simply make the basic risotto and add in chopped fresh baby spinach.  YUM!

I also experimented with a kale, raisins and pine nuts mixture.

{Kale has not yet been tested FODMAPers}

I just tossed in some chopped kale, raisins, and toasted pine nuts on top of the almost cooked risotto and let simmer for about 2-3 minutes.

Get creative people!  I know you can!

But before I let you go, I have a give-a-way for my FODMAP followers.  I just received a 3rd edition Monash University low FODMAP diet booklet to give-a-way!

One lucky winner will be randomly picked! Just provide a comment about what types of recipes you are hoping to see on the blog.  I need your help for some creative inspiration!

And on another important note:  The Kate Klim CD winner is Nan!  Thanks for providing a nice comment about how you spend quality quiet time with those you love!  Love it!

Here’s the basic risotto recipe for YOU!

Slow Cooker Stir-less Risotto

Ingredients

  • 2 TB olive oil
  • 2 garlic cloves, cut in half
  • 1/4 cup fresh basil leaves, cut in slivers
  • 1 1/4 cup arborio rice
  • Splash white wine (about 2 TB)
  • 2, 14.5 oz cans chicken broth [FODMAP followers use 3 3/4 cup homemade chicken broth}
  • Salt and pepper, to season
  • ADD ins of choice: 2 cups fresh spinach {FODMAP friendly}
  • OR 1 cup chopped Kale, 1/4 cup raisins and 1/4 cup toasted pine nuts {not sure about FODMAP content of kale; limit raisins to 1 TB per serving}
  • OR Ham chunks and peas {FODMAP followers limit peas to 1/3 cup/ serving}

Instructions

  1. In medium size saucepan, add oil and garlic over medium heat to infuse garlic flavor. {FODMAP followers remove garlic}
  2. Add oil to crockpot carefully and add in chopped basil.
  3. Add in rice and mix to cover rice in oil mixture.
  4. Add in wine and broth. If not using wine, add 2 TB water or a bit more broth.
  5. Cook on high for about 2 hours or until rice looks creamy-not dry. DO NOT overcook or rice will become mushy.
  6. Add in cooked meats or green vegetables--just to warm up and blanch--about 2-3 minutes.
  7. Garnish with a generous amount of finely grated Parmesan cheese, chives and/or basil --if desired.
http://blog.katescarlata.com/2012/09/25/slow-cooker-stir-less-risotto/