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Slow Cooker Risotto

2 cups Arborio rice
¼ cup extra virgin olive oil
1 cup light cream
Fresh grated parmesan cheese
2 ½ cups chicken stock (use water for vegetarian)
Salt & pepper

Add rice and olive oil to slow cooker. Cook on high for 15-20 minutes with lid removed, stirring every few minutes. Add light cream and stock, then salt and pepper if desired. Switch the slow cooker to low and cook for an additional 30-45 minutes. The liquid will be nearly entirely disolved and rice al dente. Add parmesan cheese and stir. Serve.

 



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