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**Slow Cooker Sun Dried Risotto

Slow Cooker Sundried Tomato Risotto

  • Cooking Time:

    2-4 hours
  • Servings:

    8-10

Ingredients

1/2 c. sun-dried tomatoes in olive oil
1-1/2 c. arborio rice
1/2 c. onion, diced
4 c. chicken stock
1/2 c. Parmesan cheese, grated (fresh)
Basil, fresh, for garnish

Risotto is one of those dishes, that–well, let’s face it–is tough to nail perfectly.  Try this Slow Cooker Sundried Tomato Risotto in your slow cooker–no endless stirring required!

  1. Place sun-dried tomatoes into the bottom of your slow cooker.
  2. Add arborio rice and onions, tossing with tomatoes until rice and onions are well-coated with oil.
  3. Next, add the chicken stock.
  4. Cover and crock on LOW 2-4 hours, or until the rice is tender.
  5. Check rice for softness and give it a good stir after 2 hours.
  6. When rice reaches desired tenderness, turn off crock and stir in Parmesan cheese.
  7. Remove lid and let risotto sit 10 minutes before serving.

Serve with fresh Basil, or greens of your choice, if desired.

Optional:  To make this dish Vegetarian, replace chicken stock with vegetable stock.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Sundried Tomato Risotto

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sara
sara
6 years ago

thanks for your recipes they all look yummie!! I wanted to try the risotto but wasnt sure when to add the onions or if to pre cook them at all 🙂
Thanks si much!!

J. Austin
J. Austin
6 years ago

Do you drain the sundried tomatoes before adding?

Liz D
Liz D
6 years ago

Hi! Can this be made with regular rice? I’m just wondering since I have alot of basmati rice. Thanks for your input in advance.

Dona
Dona
6 years ago

If you want to add asparagus when would you do that?

Julie Hinkley
Julie Hinkley
6 years ago

I made this the other night. Due to timing it cooked longer than the two hours and sat a bit, so it was a little mushy but I am fine with that. I did stir it a few times as I just felt it needed it. Tonight I made risotto cakes for dinner with the leftovers, so good. Great use for any remaining amount. I may add more sundried tomatoes next time and cut them a bit smaller. This is a keeper.

patti
patti
5 years ago

made this and felt the cooking time on high was way too long. i took it out of the crock pot and will heat it up when dinner is ready. smells really good. for me it would have been better on low.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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