Okay, I’ll admit it. I’m a big fan of making risotto in my crock pot, to the point where I think this is my new favorite meal. Let’s just hope that after I’m done experimenting with all the different ways of making it, I can still fit into my jeans. Here’s my latest adventure in risotto- enjoy!
Slow Cooked Risotto With Sundried Tomatoes, Pancetta, And Roasted Garlic
Ingredients:
1 cup arborio rice
3 cups chicken stock
1/8 cup sun dried tomatoes packed in oil chopped or sliced
2 tablespoons of oil with seasoning from jar
1/4 cup pancetta
1/2 head roasted garlic *
1/4 cup shredded parmesan cheese
What’s Next:
Saute the pancetta in a pan with a little butter. Cook for 5-10 minutes until browned, but not overcooked.
Place in slow cooker. Add rice, broth, tomatoes and roasted garlic.
Stir and cover. Cook for 2- 2 1/2 hours on high.
Notes from my experience:
This was delicious and I could have sat there with a spoon and just eaten the whole thing!
*How to make roasted garlic:
Take a whole head of garlic and cut off the top so that the cloves are exposed. Do not worry about removing any outer skin.
Drizzle with olive oil.
Wrap in aluminum foil.
Bake at 350 for 45-60 minutes.
Remove from oven. When cool enough to handle, squeeze warm, softened garlic cloves from the outer peel.
