Slow Cooker Risotto

Ingredients and Weight:

• Arborio rice: 2 cups (320g)
• Dry white wine (optional): 1 cup (240ml)
• Chicken broth: 4 cups (960ml)
• Parmesan cheese (grated): 1/2 cup (60g)
• Butter: 1/4 cup (60g)
• Onion (finely diced): 1 medium (120g)
• Garlic (minced): 2 cloves (10g)
• Salt and pepper: to taste

Preparation Time:

• 10 minutes

Cooking Time:

• 2-3 hours

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. In a skillet over medium heat, sauté the onion and garlic in butter until softened.
2. Add the rice to the skillet and stir to coat. Cook for 1 minute.
3. If using, add the dry white wine and stir until it has been absorbed.
4. Pour the chicken broth over the rice and bring to a boil.
5. Transfer the mixture to a slow cooker and cook on low for 2-3 hours, or until the rice is tender and creamy.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.

Nutritional Information:

• Calories: 350 per serving
• Fat: 10g
• Protein: 15g
• Carbohydrates: 55g

Dish Characteristics:

• Creamy and flavorful
• Perfect for a crowd
• Can be made ahead of time
• Suitable for American taste

User Comments:

• "This risotto was so easy to make and turned out perfectly!"
• "I made this for a dinner party and everyone loved it!"
• "I added some sautéed shrimp to make it even more special."

Special Precautions and Tips:

• Use high-quality ingredients for the best flavor.
• Do not overcook the rice, or it will become mushy.
• If the risotto gets too thick, add some more chicken broth.
• Serve the risotto immediately with additional Parmesan cheese on top.