Description
A delicious creamy risotto made with Arborio rice and fresh ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent, about 3 minutes.
- Transfer sautéed onion and garlic to slow cooker, then add Arborio rice, salt, pepper, oregano, red pepper flakes, vegetable broth, and crushed tomatoes; stir to combine.
- Cover and cook on low for 2 to 2 1/2 hours, or until rice is tender and most of the liquid is absorbed.
- Stir in heavy cream and Parmesan cheese until the risotto becomes creamy, then cover and cook on low for an additional 10 minutes.
- Stir in fresh basil, adjust seasoning if needed, and serve immediately.
Notes
- For an extra touch, consider adding additional herbs or vegetables of your choice.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg