New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Tuesday, April 12, 2011

Sundried Tomato CrockPot Risotto

Guess what? Risotto doesn't have to be a fussy dish that only people who really, really like to cook make.

You can do it. In the slow cooker.

For reals.

I made traditional risotto in the crockpot back in 2008 during my slow cooking challenge, and have since made it for cooking classes and even twice for bonafide chefs. And they liked it!

note: I have opted to use Swiss cheese in this risotto at the very end to cheesify it. I was informed that "real" risotto only uses fresh Parmesan as the cheese, so therefore this can't be considered "real" risotto but merely cheesy rice.

whatever. I'm still calling it risotto.
:-)

The Ingredients.
serves 4
1/2 cup sun-dried tomatoes in oil
1 1/2 cup Arborio rice
4 cups chicken broth
1/2 cup shredded Swiss cheese (to add later)

The Directions.

Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.

(Aside: I cut my index finger washing the blender this morning and I'm having a hard time typing. Which you probably didn't need to know, but I felt like sharing. You're welcome.)

Add the rice and swirl it around in the oil, until the rice is well-coated. Add the chicken broth. Cover and cook on high for 2 to 4 hours, or until the rice is tender (if you're out of the house, set the timer for 2 hours, then check when you get home so you don't end up with gummy rice--you can always flip it to high if the rice is still crunchy).

Remove the lid of your cooker and stir in the Swiss cheese. Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.

The Verdict.

Creamy and luscious---this is the ultimate in comfort food. I served it with "rotisserie" chicken, and it was a fabulous pairing. 

The baby liked this better than the big kids (9 and 6), but that's pretty much par for the course around here. I ate the leftovers for breakfast cold, standing up, while watching last night's DVRed Dancing With the Stars episode. Still good!

Coming up soon (I hope.)?
Easter recipes! I think we're having sixteen for lunch/dinner (dunch? linner?) and the crockpots will be getting a workout.

2008 Flashback:

April 5: Pound Cake (I gained more than a pound eating the WHOLE thing, though)
April 6: Chicken Teriyaki (my kids will eat these drumsticks by the crock full)
April 7: Gumbo ("...there really wasn't a wrong way to make gumbo")
April 8: 16 Bean Soup (not 14, or 15, but 16.)
April 10: Korean Ribs (one my favorite Take Out Fake Out recipes)
April 11: Turkey Cutlets in Mango Salsa (do turkeys eat mangoes? because that would be weird)
April 12: Chimichangas! (so. much. fun.)
April 13: Candied Walnuts (munch as a snack, dessert, or salad-topping)



22 comments:

Heather of Kitchen Concoctions said...

Ohh I love risotto (or 'cheesy rice' for that matter)! And who knew you could make it in the crockpot!

Sweet and Savory said...

I'll be making this soon!!!

Anonymous said...

Based on how breakfast and lunch merge for brunch, we figure the lunch and dinner equivalent should be lunner. And that sounds goofy. We use it on occasion, but really think there should be an actual word for it.

C. Beth said...

Wow...that must be a shart blender blade! Hope your finger heals up.

The only problem with risotto in the slow cooker is that it totally takes away the excuse to drink wine while stirring for 20 minutes.... :) It sure looks good though!

hmsimoneau said...

You had me at "sundried tomato." But I have a quick question. Your instructions say "Cover and cook on high for 2 to 4 hours," but then to "flip it to high" if it's crunchy after 2 hours. I've never tried risotto or rice in the CP, so would you mind clearing up that part? Thanks!

danasfoodforthought said...

This sounds beyond delicious!! I love sundried tomatoes.. and who doesn't like creamy/cheesey rice??

AR said...

Thanks for posting this - I've always wanted to try risotto and this recipe will make it "stress free" and easy. :)
(not to mention my fondness of sun dried tomatoes) YUM!

Debbi Does Dinner Healthy said...

I'm sure Chef Gordon Ramsay would be mortified but I think it sounds awesome! :-)

gail said...

To avoid cutting your finger, to clean your blender, keep it in one piece, put a little dish detergent and water filled just under halfway and turn the blender on. Self-cleaning blender!

Thank you for all the wonderful recipes!

Anonymous said...

We call that meal "lunchner" as named by my six year old.

Elizabeth said...

This sounds divine! Can't wait to try it out :)

Emily said...

That looks so good! I will definitely be making this soon.

KT said...

I love risotto! This reminds me of the sundried tomato pasta at my favorite restaurant in Philadelphia, can't wait to try it!

gfe--gluten free easily said...

Crockpot risotto! I can do that. :-) I bet it could even be great dairy fee using a little Daiya!

Thanks, Steph! xo,
Shirley

Anonymous said...

This sounds awesome, but - strangely - I hate swiss cheese. Any good alternatives to recommend that would work here?

janna said...

Your original crockpot risotto is one of my very favorites! I can't wait to try this!

melissasmeanderings said...

That looks delicious!

Grandma Becky said...

This sounds yummy. I am going to try it with brown rice, since that's the only kind hubby can eat, due to his diabetes. I bought your first crockpot cookbook late last year and have been liking it, for the most part. Always a few things that don't turn out good taste-wise and can fix that next time I make it. I didn't like the mushroom soup that well. I like mine alot thicker, which would have been better. I have lots of it so will experiment to make it thicker to add to stuff. Thanks and keep it up!

Elizabeth said...

Sounds yummy!

Alyssa said...

Hi there!
I was wondering if I could make this with sun-dried tomatoes in a bag?

Stephanie O'Dea said...

Hi Alyssa,
absolutely. soak them in warm water first, then chop. you might want to add a bit of extra salt and some chopped garlic, since the stuff in the oil has a stronger flavor.

put a swirl of olive oil in the bottom of your crockpot and then squish the rice in it to help alleviate sticking.

darlene said...

This was really good. I used parmesan from a bottle (Kraft) and it was delicious!

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