1/4 C X-virgin olive oil
1 package Herb Risotto Blend
1/4 C dry white wine
3 1/2 C chicken broth
2/3 C freshly grated Parmesan
Salt and freshly ground black pepper to taste
Toss rice and oil in together in slow cooker and stir to coat. Stir in stock and cook about 2 1/2 hours on high. Right before serving, stir in the Pecorino Romano cheese. You now have perfect risotto without the hassle! How easy is that?
**Due to the demand for slow cooker recipes, I have converted my dry mixes from the previous stove top directions. Stove top directions will be included with each item under the new slow cooking method.
Stove Top Herb Risotto Blend:
1 tablespoon olive oil
1 package Herb Risotto Blend
1/4 cup dry white wine
4 cups chicken broth, heated to simmering, divided
1/8 cup freshly grated Parmesan
Salt and freshly ground black pepper to taste
Heat oil in large saucepan over medium heat. Stir in rice mix and cook 1 minute. Add wine and bring to boil, stirring until most of wine is absorbed. Add 1/2 cup broth and cook, stirring, at a gentle simmer. When most of liquid is absorbed, add another 1/2 cup hot broth. Continue until 4, 1/2 cups are used up. If rice is still hard, add 1/2 to 1 cup more broth. The process should take 18 to 20 minutes. Remove pan from heat and stir in cheese, salt and pepper. Serve immediately.
Try my other Slow Cooker dry mixes:
Black Bean Soup Blend
Boston Baked Bean Blend
Chili Mix Blend
Couscous Caprese
Curry Rice Soup Blend
Hearty Bean Soup Blend
Split Pea Blend
Savory Rice Blend
Lemon Herb Rice Blend
Pasta Fagioli Soup Blend
Risi Bisi Mix
Beans & Barley Mix
Greek Pilaf Mix
Black Bean Chili Mix
E-mail Barb [!at] souperspices.com
585-266-7910 ask for Barb
146 Drake Drive
Rochester, NY 14617
www.souperspices.com
Have any questions?
Contact the shop owner.
