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Our Crockpot gets quite a workout here at the Moscato household. Since I work from home it is super simple to throw in everything we need and let it cook all day long. The only downside is having to smell it all day without being able to dig in! I am always looking for great Crockpot Recipes, so when I read about a new Crockpot Recipe Cookbook I was totally intrigued.
PHYLLIS GOOD is the most trusted name for slow- cooker recipes. According to the New York Times, her books have sold more copies in the US than the combined works of popular Food Network hosts Ina Garten, Giada De Laurentiis, and Jamie Oliver. With her new cookbook Stock the Crock, Good has compiled 100 delicious must-have recipes as well as 200 easy-to-follow variations for any dietary preference (gluten-free, paleo, vegan, etc.). Crowd-sourced from Good’s massive fan base and tried-and-tested by Good herself, the recipes in this book promise to be made time and again.
I have a weakness for Risotto – always have – but I have never been able to make it at home. I have always thought it took far more culinary skills than I have (I mean… have you watched Gordon Ramsay tear into those people over it!?) I am so excited to try out this Crockpot Risotto recipe this Fall! Doesn’t it look delicious!? Check out the recipe below and head over to buy Stock the Crock available now on Amazon!
- 2 cups chopped onions
- 1 cup uncooked converted rice
- 2 medium garlic cloves minced
- 4 cups chicken broth make your own, page 256, divided
- 1 cup half-and-half divided
- 1 ⁄2 pound fresh button mushrooms sliced
- 1 ⁄2 cup grated Parmesan or Romano cheese plus more for topping
- half a stick 4 tablespoons unsalted butter
- 1 ⁄4 cup slivered almonds
- 1 teaspoon salt
- 1 cup chicken broth if needed
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Put the onions, rice, garlic, and 2 cups of the chicken broth into the crock. Stir well.
Cover. Cook on Low 3 to 4 hours, or until the rice has absorbed much of the liquid.
Stir in 2 more cups of the broth, 1⁄2 cup of the half-and-half, and sliced mushrooms. Stir well.
Cover. Cook on Low 40 to 60 more minutes, or until the mushrooms are tender and the rice is fully cooked.
Stir in the remaining half-and-half, 1⁄2 cup grated cheese, butter, almonds, and salt. Fold together until well combined.
Turn off the heat. Cover and let risotto stand 5 minutes.
Stir lightly. If you’d like the risotto to be creamier, microwave 1 cup chicken broth on High for 1 1⁄2 minutes. Stir 1⁄4 cup of heated broth into the risotto in crock. Continue adding broth, 1⁄4 cup at a time, until the risotto reaches the consistency you like.
Sprinkle risotto with additional grated cheese, and serve.
Simple Swaps For more flavor: Stir in 1⁄2 teaspoon coarsely ground black pepper in Step 6. Substitute 1⁄2 pound of fresh asparagus, sliced into 1-inch-long pieces, for mushrooms. Make It Gluten-free If you’re using store-bought chicken broth, check the label to ensure that it’s gluten-free. Grate your own cheese. Some store-bought grated cheeses are bulked up with ingredients that may contain gluten. Make It for Picky Eaters Chop the mushrooms so they’re less noticeable. Omit the almonds. You can always pass a bowl of slivered almonds so that others can add them if they wish. Adding them at the table works well since you want the nuts to keep their crunch. Substitute a milder cheese, such as mozzarella or a mild Cheddar.