Crockpot Apple Risotto Recipes

Steps:

• Dice/mince the apples and sweat them in a skillet along with the butter, cinnamon, allspice, and salt until they release their juices (3-5 min or so). I like to use my food processor for this step, so they're more minced than diced.
• Depending on your crockpot, you may want to coat it in a nonstick spray.
• Mix everything together in the crock put, set on high, and let cook for 2.5-3 hours or until all the liquid is gone.

Steps:

• on medium heat , melt butter in large saute pan. Add both apples and cook until soft.
• Stir in the rice and stir until coated and see through. Stir in apple juice and cook until absorbed.
• Stir in salt and 1/4 cup of milk at a time slowly until milk is absorbed and rice is creamy. Add raisnins.
• Top with brown sugar.

Steps:

• Bring the stock to a simmer in a large pan.
• In a seperate pan, saute the onion in the oil until translucent (~4minutes).
• Add the garlic and mushrooms and cook another 5 minutes or until mushrooms are soft.
• Add the apple and stir briefly; then add the rice and cook for 1-2 minutes.
• Raise the heat to medium high and add 1 cup of stock.
• Stir the rice constantly, keeping at a simmer.
• As the liquid is absorbed, continue to add small amounts of stock.
• Continue this until all of the stock has been absorbed (usually 20-25 minutes) Remove from heat and stir in the thyme.
• Season with salt and pepper and serve immediately.

Steps:

• Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
• Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
• Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
• Stir in the wine and boil, stirring, until wine is reduced by half.
• Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
• Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
• Cook until creamy and center is done. Remove from heat.
• Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.

Steps:

• Heat butter in a 4-quart slow cooker on high heat until melted. Add rice; stir to coat. Add apples, brown sugar, salt and spices. Stir in milk and apple juice., Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway. Stir in cranberries during the last 15 minutes of cooking.

Steps:

• Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Steps:

• In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.