Slow Cooker Lemon Scented Risotto Recipes

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SLOW COOKER RISOTTO



Slow Cooker Risotto image

Let your slow cooker take over and help you create a delicious risotto with minimum effort.

Provided by Farmersgirl Kitchen

Categories     Main Course

Number Of Ingredients 8

25 grams butter
1 medium onion (finely chopped)
1 clove garlic (finely chopped)
zest of half a lemon
300 grams arborio risotto rice
800 millilitres chicken or vegetable stock
115 grams frozen peas
15 grams parmesan cheese (grated)

Steps:

  • Melt the butter in a pan and cook the onion and garlic gently until translucent and softened but not browned.
  • Add the rice and stir to coat in the butter mixture.
  • Add the stock and lemon zest and season to taste
  • If you have a ceramic slow cooker, oil the dish before adding the rice mixture
  • Add the rice and stock mixture to the slow cooker and cook on high for 1 hour and 30 minutes or until the rice is cooked and all the stock has been absorbed.
  • Once cooked, add the peas and the parmesan cheese and mix well.
  • Serve hot.

LEMON-PARMESAN RISOTTO



Lemon-Parmesan Risotto image

There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 11

1 carton (32 oz) Progresso™ chicken broth
1 cup water
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
2 cups uncooked Arborio rice or medium-grain rice
2/3 cup dry white wine or chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon finely shredded lemon peel
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley leaves

Steps:

  • In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
  • In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
  • Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g

SLOW-COOKER LEMON SCENTED RISOTTO



Slow-Cooker Lemon Scented Risotto image

Progresso® chicken broth provides a simple addition to this slow cooked risotto - a tasty Italian side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 13

1/4 cup butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 cups uncooked short-grain Arborio rice
1 cup white wine
5 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup freshly grated Parmesan cheese
2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
Additional fresh thyme, lemon peel, and ground pepper, if desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add shallots and garlic; cook 2 to 3 minutes, stirring frequently, until shallots are tender. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed. Pour rice mixture into slow cooker.
  • In 8-cup microwavable measuring cup, microwave broth on High 2 minutes or until very hot. Pour into slow cooker. Stir in 1 teaspoon thyme, the salt and pepper.
  • Cover; cook on High heat setting 2 hours. Stir in cheese, remaining 2 tablespoons butter, the lemon peel and lemon juice. Garnish with additional thyme, lemon peel and ground pepper. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

SLOW COOKER RISOTTO



Slow Cooker Risotto image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

Steps:

  • Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

SLOW-COOKER RISOTTO



Slow-Cooker Risotto image

No time to keep an eye on your risotto? There's an easier way! Just toss it in your slow cooker and watch the magic happen.

Provided by Food.com

Categories     Low Cholesterol

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil, plus extra for greasing
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup parmigiano-reggiano cheese

Steps:

  • Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
  • Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
  • Add the rice and coat it with the mixture.
  • Stir in the wine and chicken broth.
  • Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.
  • Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.
  • corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.
  • to warm up the item but not to overcook it.

Nutrition Facts : Calories 294.8, Fat 12, SaturatedFat 2.8, Cholesterol 4.8, Sodium 550.5, Carbohydrate 36.5, Fiber 1.2, Sugar 0.4, Protein 8.6

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT



Risotto With Parmigiano-Reggiano in a Crock Pot image

Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.

Provided by zuzuzpetals

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup basil olive oil, plus
little extra basil olive oil
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
3 3/4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)

Steps:

  • Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
  • Lightly coat the insert of crock pot with some extra basil olive oil.
  • Add the sauted shallots and basil oil to the crockpot insert.
  • Add the rice and coat it with the mixture.
  • Stir in the wine.
  • Stir in the chicken broth.
  • Add the salt.
  • Cover and cook on high for about 2 hours or until all the liquid is absorbed.
  • Just before serving, stir in the cheese.
  • Have extra grated cheese to put on top of each serving.
  • If I was going to add shrimp, chicken, corn, salmon etc.
  • ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

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