Friday, October 22, 2010

Magical Slow Cooker Zucchini Risotto

Risotto can be very tedious to make. I refer to it as a labor of love. But totally worth the effort once I get to eat it!

What if I told you that you can cut back on all the crazy continuous stirring and watching when you cook your risotto? Well, you can, just put it in the slow cooker!

I have a recipe for risotto in the slow cooker that will allow you to take advantage of the great sale on risotto at Aldi this week and use up some of that zucchini that I know you still have from your garden!


Zucchini Risotto
serves 4

1 medium zucchini, thinly sliced
1/4 cup olive oil
2 shallots, peeled and minced
1 1/4 cup arborio rice
1/4 cup dry white wine
3-3/4 cups vegetable or chicken stock
1 tsp. salt
1/2 or 2/3 cup freshly grated Parmesan cheese 

  1. Heat the oil over medium heat, and saute the shallots and zucchini until they have softened. Add the rice and stir until all of the grains are coated with the olive oil. Add the wine and scrap up any brown bits from the bottom of the pan.
  2. Transfer everything from the pan to the slow cooker and stir in the chicken broth and salt. Cover and cook on High for about 2 hours or until all liquid is absorbed. Just before serving, stir in the cheese.

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