Leek and White Wine Risotto The Slow-Cooker Way!

• 1 Tablespoon Butter
• 2 Tablespoons Olive Oil
• 3 whole Leeks, Washed And Sliced
• 2 cloves Garlic, Finely Minced
• 12 ounces, weight Arborio Rice
• 13 cups White Wine
• 5 cups Stock, Ideally Half Mushroom And Half Chicken
• 1 sprig Tarragon
• Salt And Pepper, to taste

1. Fry the leeks in the olive oil and the dab of butter for about 5 minutes until the start to become translucent.
2. Add the garlic and fry for another minute.
3. Add the rice to the frying pan and stir in.
4. Tip in the white wine and then the stock and allow the rice to absorb the liquid.
5. Put everything into the slow cooker pot and add the rest of the seasonings and herbs.
6. Cook on High setting for 2 hours, checking for doneness towards the end.

butter, olive oil, leeks, garlic, rice, white wine, stock, tarragon, salt

Taken from tastykitchen.com/recipes/main-courses/leek-and-white-wine-risotto-e28093-the-slow-cooker-way/ (may not work)