Slow cooker Mixes-Herb Risotto-Salt Free

Slow cooker Mixes-Herb Risotto-Salt Free - using a slow cooker?? I couldn’t believe how good this was and must say I was a bit skepticle. This recipe is delicious and what’s nice, is you can just about anything to kick it up! Try mushrooms, artichokes, bell peppers, cooked meat, seafood or veggies.

1/4 C X-virgin olive oil
1 package Herb Risotto Blend
1/4 C dry white wine
3 1/2 C chicken broth
2/3 C freshly grated Parmesan
Salt and freshly ground black pepper to taste

Toss rice and oil in together in slow cooker and stir to coat. Stir in stock and cook about 2 1/2 hours on high. Right before serving, stir in the Pecorino Romano cheese. You now have perfect risotto without the hassle! How easy is that?

**Due to the demand for slow cooker recipes, I have converted my dry mixes from the previous stove top directions. Stove top directions will be included with each item under the new slow cooking method.

Stove Top Herb Risotto Blend:

1 tablespoon olive oil
1 package Herb Risotto Blend
1/4 cup dry white wine
4 cups chicken broth, heated to simmering, divided
1/8 cup freshly grated Parmesan
Salt and freshly ground black pepper to taste

Heat oil in large saucepan over medium heat. Stir in rice mix and cook 1 minute. Add wine and bring to boil, stirring until most of wine is absorbed. Add 1/2 cup broth and cook, stirring, at a gentle simmer. When most of liquid is absorbed, add another 1/2 cup hot broth. Continue until 4, 1/2 cups are used up. If rice is still hard, add 1/2 to 1 cup more broth. The process should take 18 to 20 minutes. Remove pan from heat and stir in cheese, salt and pepper. Serve immediately.