Years ago, we went through a risotto phase. We had several recipes which we liked (included here.) But risotto is not a dish for quick evening meals or over-extended parents.
I've been experimenting with a version for the crock pot and adapted it for our favorite white bean risotto. The result has been really satisfying, though you have to watch that you don't cook it into mush.
I can't wait to adapt some of the other risotto recipes we used to like.
Slow Cooker Risotto
1 1/4 cups Arborio rice
4 cups chicken stock (or 3 3/4 cups stock and 1/4 cup white wine)
1 can cannellini beans, drained and rinsed
1 teaspoon salt
1 teaspoon onion flakes
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon sesame oil
1/2 cup parmesan cheese
Put all ingredients EXCEPT sesame oil and parmesan cheese in your slow cooker. Cook on HIGH for about 2 hours, or until rice is of desired consistency. Stir in sesame oil and parmesan cheese.