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Creamy Slow-Cooked Italian Tomato Risotto

A delightful blend of flavors in a creamy risotto that cooks effortlessly in a slow cooker, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, finely chopped Aromatic base
  • 2 cloves garlic, minced For flavor
  • 1.5 cups Arborio rice Key ingredient for risotto
  • 1 teaspoon salt To taste
  • 0.5 teaspoon black pepper To taste
  • 1 teaspoon dried oregano Herb for flavor
  • 0.5 teaspoon red pepper flakes For heat
  • 4 cups vegetable broth Use high-quality broth for best results
  • 1 cup crushed tomatoes Adds richness
  • 0.5 cup heavy cream For creaminess
  • 0.5 cup grated Parmesan cheese Adds flavor and creaminess
  • 2 tablespoons fresh basil, chopped For garnish

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent, about 3 minutes.
  2. Transfer the sautéed onion and garlic to a slow cooker.
  3. Add Arborio rice, salt, pepper, oregano, red pepper flakes, vegetable broth, and crushed tomatoes; stir to combine.
Cooking
  1. Cover and cook on low for 2 to 2 1/2 hours, or until the rice is tender and most of the liquid is absorbed.
  2. Stir in heavy cream and Parmesan cheese until the risotto becomes creamy.
  3. Cover and cook on low for an additional 10 minutes.
  4. Stir in fresh basil, adjust seasoning if needed, and serve immediately.

Notes

Serve warm with a sprinkle of extra Parmesan cheese. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat with a splash of broth or water.