18 Days until Christmas! Yesterdays luncheon at The Quarter Stitch I’m declaring a total success! We had a packed house, great fun and loads of laughs. I was proud to take my daughter, Caroline, she had a good time and was very helpful. Especially when we swapped the ornaments. 😉 I am intensely competitive when playing any kind of game, and she was a perfect wing-woman! We brought home some great items, that I hope to show you tomorrow!
In addition to all the fun and games, the food was a hit as well. Over the years I’ve had this party catered by several local restaurants, and even hired a private chef twice. But this year, (and probably for the last time), I catered it myself. I didn’t do anything terribly complex, a fruited chicken salad, a nutritious ‘superfood’ salad, some fruit, a warm parmesan and pea risotto, and of course lots of dessert. Because I had to be at the shop by 10, and warmed over risotto is not yummy, I cooked it in… gulp… a crockpot! This is not an original idea, but it is new to me. I read several recipes, and they all sounded similar to the way I usually put risotto together, minus the 45 minutes of stirring over a steamy pan. So I tried it, and it worked, twice! I can’t imagine that I’ll ever stand stirring a simmering pan of risotto again, it was that successful.
First gather your ingredients, the most important of which is arborio rice, the basis of your risotto. You’ll also need butter, onion, garlic, chicken stock, white wine, salt and pepper.
In a heavy skillet, melt the butter and saute your onion, and garlic with 1t of salt and 1/4t cracked pepper.
When the onion is translucent, toss in the rice and stir it to coat it in all the buttery goodness. Next stir in a quarter cup of white wine, and simmer it for just a couple of minutes. Then pour everything into your crockpot and add two cans of reduced sodium chicken stock. It looks like a lot of liquid, however the rice will absorb every drop!
Cook on low about 2 hours. At this point give it a stir, if all the liquid has been absorbed, it’s time to proceed with your mix-in’s, (if not give it a little more time with the top ajar). I used parmesan and frozen peas, yet risotto is wonderful with mushrooms, asparagus, herbs, and most kinds of cheeses.
Warm, creamy and delicious with minimal effort, what could be better?
Easy Crockpot Risotto
1.5 Cups Arborio Rice
5 T butter
1 med onion, diced
1/2 T minced garlic
1 t salt
1/4 t pepper
1/4 C white wine, (optional)
2 cans reduced sodium chicken stock, (14.5 ounce each)
3/4 C grated parmesan cheese
3/4 C frozen green peas, (thawed)
In a heavy pan, melt butter and saute onion and garlic over medium heat until translucent, about 5 minutes. Add salt, pepper, and rice, stirring to coat all the rice with the butter. Add in wine, if using, and simmer about 1 additional minute. Place contents of pan into slow cooker. Pour in two cans of stock, set pot to low and cook for two hours. At the 2 hour mark give it a stir, if there is still liquid in the pot, place the top ajar and cook up to an additional 30 minutes. When all the liquid is absorbed stir in the cheese and peas, serve and enjoy!
Click here to download a printable PDF risotto recipe card .