Creamy Basil-Infused Risotto with Parmigiano-Reggiano
This delightful creamy risotto is inspired by a beloved dish from a local eatery in Scottsdale, AZ. The secret to its rich flavor is the exquisite basil olive oil that elevates the dish, complemented by the rich, nutty profile of freshly grated Parmigiano-Reggiano cheese. Unlike traditional risotto that demands constant stirring, this slow-cooked version in a crock pot allows the flavors to meld beautifully while you relax. Perfect as a side dish or as a hearty meal when you add ingredients like succulent shrimp or roasted vegetables, this dish is sure to impress family and friends alike. Treat yourself to a bowl of this comforting risotto, topped with extra cheese for an unbeatable flavor experience.
6
Servings
100
Calories
7
Ingredients
Ingredients
basil olive oil
1/4 cup (plus a little extra for greasing)
shallots
2 (peeled and minced)
arborio rice
1 1/4 cups (uncooked)
dry white wine
1/4 cup (none)
low sodium chicken broth
3 3/4 cups (heated if desired)
salt
1 teaspoon (none)
parmigiano-reggiano cheese
1/2 cup (freshly grated)
Instructions
1
In a medium sauté pan, heat the basil olive oil over medium heat. Add the minced shallots and sauté until softened and translucent, about 3-4 minutes.
2
Lightly coat the insert of your crock pot with a little extra basil olive oil to prevent sticking.
3
Transfer the sautéed shallots along with the basil olive oil into the crock pot insert.
4
Add the arborio rice to the crock pot, stirring it gently to coat with the oil and shallots.
5
Pour in the dry white wine and stir to combine, allowing the rice to absorb some of the liquid.
6
Next, add the low sodium chicken broth and salt, stirring everything together to ensure the rice is well distributed.
7
Cover the crock pot and cook on high for approximately 2 hours, or until all the liquid has been absorbed and the rice is tender.
8
Just before serving, stir in the freshly grated Parmigiano-Reggiano until melted and creamy.
9
For a complete meal option, fold in your choice of warm shrimp, chicken, corn, or salmon right after incorporating the cheese, allowing just enough time to heat them through without overcooking.
10
Serve warm, garnished with additional grated cheese on top.
Nutrition Information
5.7g
Fat
9.5g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this risotto?
The main ingredient is 1 1/4 cups of uncooked arborio rice.
How long does it take to cook the risotto in a crock pot?
The risotto takes approximately 2 hours on the high setting.
What type of oil gives this dish its unique flavor?
The unique flavor comes from basil-infused olive oil.
Do I need to stir this risotto constantly?
No, this crock pot version allows the rice to cook without the constant stirring required by traditional methods.
What kind of cheese is used in this recipe?
The recipe calls for 1/2 cup of freshly grated Parmigiano-Reggiano cheese.
Can I add protein to this dish?
Yes, you can fold in warm shrimp, chicken, or salmon right after adding the cheese.
What inspired this recipe?
This recipe was inspired by a beloved dish from a local eatery in Scottsdale, AZ.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How should I prepare the shallots?
The 2 shallots should be peeled and minced before being sautéed.
What type of wine is recommended for this risotto?
The recipe requires 1/4 cup of dry white wine.
Should I grease the crock pot?
Yes, lightly coat the insert of the crock pot with basil olive oil to prevent sticking.
What type of broth is used?
The recipe uses 3 3/4 cups of low sodium chicken broth.
When should the Parmigiano-Reggiano be added?
The cheese should be stirred in just before serving until it is melted and creamy.
How much fat is in one serving?
Each serving contains 5.7g of fat.
How many carbohydrates are in a serving?
There are 9.5g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 3g of protein.
How much salt is included in the recipe?
The recipe includes 1 teaspoon of salt.
Can I add vegetables to the risotto?
Yes, roasted vegetables or corn can be folded in at the end for a hearty meal.
What is the first step of the instructions?
Sauté minced shallots in basil olive oil over medium heat for 3-4 minutes until translucent.
What tags are associated with this recipe?
Tags include risotto, crock pot, basil, parmesan, comfort food, and Italian.
Is this a side dish or a main course?
It can be served as either a side dish or as a hearty main meal if you add protein.
How should the risotto be garnished?
Garnish the warm risotto with additional grated cheese on top.
What should I do after adding the wine to the crock pot?
Stir to combine and allow the rice to absorb some of the liquid before adding the broth.
What is the preparation for the arborio rice?
The rice should be used uncooked and stirred into the crock pot to coat with oil and shallots.
Can I use regular olive oil?
While you can use regular olive oil, the basil-infused oil is the secret to its specific rich flavor.
Is the chicken broth heated before adding?
The broth can be heated if desired, but it is not strictly required for the crock pot method.
How do I know when the risotto is done?
It is done when all the liquid has been absorbed and the rice is tender.
How much basil olive oil is needed for the sautéing?
1/4 cup of basil olive oil is used for the sautéing process.
What is the texture of the finished dish?
The finished risotto is described as creamy, rich, and comforting.