Zutaten für Risotto With Parmigiano Reggiano In A Crock Pot
- Basil Olive Oil
- 1/2 cup finely chopped shallots
- Arborio Rice
- Dry White Wine
- Low Sodium Chicken Broth
- 1 teaspoon salt (or to taste)
- Parmigiano Reggiano Cheese
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Zubereitung von Risotto With Parmigiano Reggiano In A Crock Pot
- Heat 2 tablespoons of basil olive oil in a sauté pan over medium heat. Sauté 1/2 cup finely chopped shallots until softened (about 5 minutes).
- Lightly coat the crock-pot insert with 1 tablespoon of basil olive oil.
- Add the sautéed shallots and remaining basil oil to the crock-pot insert.
- Add 1 ½ cups Arborio rice and stir to coat with the oil and shallots.
- Pour in ½ cup dry white wine and stir until absorbed.
- Gradually add 4 cups hot chicken broth, stirring gently to combine.
- Add 1 teaspoon salt (or to taste).
- Cover and cook on high for 2 hours, or until all the liquid is absorbed and the rice is creamy. Stir gently halfway through.
- Remove from heat and stir in 1 cup grated Parmigiano-Reggiano cheese until melted and creamy.
- Serve immediately, topped with extra grated Parmigiano-Reggiano cheese.
- For added protein or vegetables, stir in cooked shrimp, chicken, corn, or salmon during the last 5 minutes of cooking time.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
1g
Fat
7g
Carbs
12g
