Creamy Parmesan Risotto

A simple stir it and forget it method to make risotto

• 1-1/4 cup Lundberg Family Farms Arborio rice
• 2 tablespoons olive oil
• 1/4 cup white wine
• 3-3/4 cups chicken or vegetable broth
• 1 onion, very finely chopped
• 2 cloves finely minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper

• 2/3 cup grated parmesan cheese

Sauté Arborio rice in olive oil in a skillet over medium high heat for 1-2 minutes; lower heat to medium and stir in garlic and onion; cook until onion is translucent, about 5 minutes. Transfer to slow cooker that has been coated with non-stick cooking spray. Add broth and white wine, stirring well. Cover and cook on high for 2 hours 15 minutes, or until rice is tender. Stir in grated parmesan cheese; recover with lid until cheese has melted. Serves 8 to 10.