Classic risotto requires a lot of stirring and painstaking attention. Give your arm a rest with this crockpot version. There’s no lack of flavor thanks to leeks, Parmesan cheese, wine, and garlic. It’s the perfect side dish with meats, poultry, and fish, yet easy as pie to make.
The Author Says: “Serve this simple risotto as an accompaniment to a meat course, such as plain roast chicken or grilled veal chops. Accompanied by a tossed green salad, and some crusty rolls, it also makes a light weeknight meal.” –Judith Finlayson
Leek Risotto Recipe
Note: Best in slow cookers from 3-1/2 to 6 quarts
1 Tablespoon (15 mL) olive oil
3 leeks, white part with just a bit of green, cleaned and thinly sliced (see Tips, below)
2 cloves garlic, minced
1/2 (2 mL) teaspoon cracked black peppercorns
1 cup (250 mL) Arborio rice
1/2 cup ( 125 mL) dry white wine (see Tips, below)
2-1/2 cups (625 mL) chicken or vegetable stock
1/2 cup (125 mL) freshly grated Parmesan cheese, optional
1/4 cup (50 mL) finely chopped parsley
In a large skillet, heat oil over medium heat for 30 seconds. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic and peppercorns and cook, stirring, for 1 minute. Add rice and cook, stirring, until coated. Add white wine and stock and stir well. Transfer to slow cooker stoneware.
Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware to absorb moisture. Cover and cook on Low for 4 hours or on High for 2 hours, until liquid is absorbed and rice is tender to the bite. Stir in Parmesan, if using, and parsley and serve.
• To clean leeks: Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
• If you prefer, use an additional 1/2 cup (125 mL) of stock instead of the wine.
Yield: 4 to 6 servings
Recipe Source: “175 Essential Slow Cooker Classics” by Judith Finlayson (Robert Rose)
Reprinted with express permission.