Slow Cooker Sun-Dried Tomato Risotto
1/2 cup sun-dried tomatoes, oil-packed
1 1/2 cups arborio rice -- (in a box in the rice aisle)
4 cups broth
1/2 cup shredded Swiss cheese -- (to add later)
Use a 4-quart slow cooker.
Put the sun-dried tomatoes in the bottom of your slow cooker. Add the rice and swirl it around in the tomatoes until the rice is coated with oil. Add the broth.
Cover and cook on high for 2 to 4 hours, or until the rice is tender.
Remove the lid and stir in the Swiss cheese. Turn off the cooker and let the risotto sit in the slow cooker for 10 minutes with the lid off before serving.
Serves 4Pin It