A Crock Pot Leek Risotto Recipe

Slow cookers create delicious and warm meals for the winter months. Growing up, as soon as December rolled around my mother would break out the slow cooker. By the time I got home from school, the house would be filled with the smell of whatever amazing meal had been stewing all day. Convenient and delicious, I never realized how many different kinds of meals could be created with just a slow cooker until Judith Finlayson’s 175 Essential Slow Cooker Classics. We’re sharing a few of these perfect recipes with you throughout the month to help you celebrate the season with something yummy and warm for the whole family. 

Serve this simple risotto as an accompaniment to a meat course, such as plain roast chicken or grilled veal chops. Accompanied by a tossed green salad, and some crusty rolls, it also makes a light weeknight meal.

Serves 4 to 6

• Works best in slow cookers from 31⁄2 to 6 quarts

INGREDIENTS

• 1 tbsp             olive oil
• 3                     leeks, white part with just a bit of green, cleaned and thinly sliced (see Tips, below)
• 2                     cloves garlic, minced
• 1⁄2 tsp            cracked black peppercorns
• 1 cup             Arborio rice
• 1⁄2 cup           dry white wine (see Tips, below)
• 21⁄2 cups       chicken or vegetable stock
• 1⁄2 cup           freshly grated Parmesan cheese, optional
• 1⁄4 cup           finely chopped parsley

DIRECTIONS

1. In a large skillet, heat oil over medium heat for 30 seconds. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic and peppercorns and cook, stirring, for 1 minute. Add rice and cook, stirring, until coated. Add white wine and stock and stir well. Transfer to slow cooker stoneware.
2. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware to absorb moisture. Cover and cook on Low for 4 hours or on High for 2 hours, until liquid is absorbed and rice is tender to the bite. Stir in Parmesan, if using, and parsley and serve.

Tips

• To clean leeks: Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
• If you prefer, use an additional 1⁄2cup (125 mL) of stock instead of the wine.

Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson & Mark T. Shapiro

For more delicious recipes check out our Food & Drink section.

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