Parmesan Risotto

Modified from Not Your Mother's Slow Cooker Cookbook

***Needs a Slow Cooker ***

1/4 cup olive oil

1 small onion, diced (they used shallots)

1/4 cup dry white wine (I used chicken broth)

1 1/4 cups Arborio rice (or Vialone nano or Carnaroli whatever those are)

3 3/4 cups chicken broth (so I used 4 cups)

1/2 tsp salt

3/4 cup Parmesan cheese, shredded

In small skillet, over medium heat, warm oil. Cook onions until softened (don't brown). Add wine (broth) and cook for a minute or so. Add rice and cook, stirring, for about 2 minutes (don't brown). Scrap into a slow cooker. Add broth and salt. Cover and cook on high until all the liquid is gone, but rice is still moist, 2 to 2 1/2 hours.

Stir in cheese at end (they only put some in and passed rest, I just stuck it all in).

Serves 3-4.

Check out my other slow coooker recipes as well.