Cheesy Black Olive & Tomato Slow-Cooker Risotto
- Yield: 4 servings
- Prep: 15 mins
- Cook: 2 1/4 hours
- 1/4cup California Olive Oil
- 1/4cup minced shallot
- 1.25cups arborio rice
- 1/4cup dry white wine
- 14.5ounces can of diced peeled tomatoes
- 3.75cups chicken stock
- 1teaspoon sea salt
- 1cup shredded cheddar/jack cheese
- 6ounces 1 can of California Sliced Ripe Olives, rinsed and drained
- 4tablespoons sour cream
- 1/4cup scallion - green part, thinly sliced
"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.