Risotto

• 5 garlic cloves, chopped
• 1/4 cup olive oil
• 1 1/4 cup raw Arborio rice
• 1 teaspoon dried onion flakes
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 3/4 cups chicken or vegetable broth
• 1/4 cup dry white wine
• 2/3 cup shredded Parmesan cheese

1. Use a 4-quart slow cooker.
2. Saute the garlic with the olive oil in a saucepan over medium heat until the garlic softens.
3. If you skip this step, the garlic will remain crunchy in your risotto.
4. Scrape the garlic and remaining oil into your slow cooker.
5. Add the uncooked Arborio rice and toss.
6. Add the seasonings, and pour in the broth and white wine.
7. Stir to combine.
8. Cover and cook on high for 2 to 4 hours, or until rice is tender.
9. It took 2 1/2 hours for my rice to be completely tender.
10. Stir in shredded Parmesan cheese, and let the risotto stand with the lid off for 15 minutes before serving.
11. The finished texture will be creamy and porridge-like.

garlic, olive oil, rice, onion flakes, kosher salt, black pepper, chicken, white wine, parmesan cheese

Taken from www.cookstr.com/recipes/risotto-5 (may not work)