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