You are here: Home » Recipes » Cheesy Black Olive & Tomato Slow-Cooker Risotto Cheesy Black Olive & Tomato Slow-Cooker Risotto Recipe by tastewiththeeyes Yield 4 servings Prep 15 mins Cook 2 1/4 hours PrintEmail Ingredients 1/4 cup California Olive Oil1/4 cup minced shallot1.25 cups arborio rice1/4 cup dry white wine14.5 ounces can of diced peeled tomatoes3.75 cups chicken stock1 teaspoon sea salt1 cup shredded cheddar/jack cheese6 ounces 1 can of California Sliced Ripe Olives, rinsed and drained4 tablespoons sour cream1/4 cup scallion - green part, thinly sliced Instructions "Cheesy Black Olive & Tomato Slow-Cooker Risotto" Heat a medium-sized pot over medium-high heat. Add olive oil. When the oil is hot, add shallot and cook until very light golden brown. Add rice, stir to coat the grains. Add wine, stir briefly. Let wine evaporate. Transfer rice mixture to a slow-cooker. Add tomato (including juice), chicken stock, and salt. Stir. Cook on high, covered, for approximately 2 hours until the rice is al dente and the liquid is absorbed. Fold in cheese, reserving 4 T. for garnish. Fold in olives. Divide risotto between 4 bowls. Garnish each bowl with a sprinkle of cheese, dollop of sour cream, and scallion.