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Slow Cooker Vegetarian Broccoli Risotto

December 14, 2011 By Kristi

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Day 348.

It’s another birthday today, my husband’s this time and as his dinner, he gets this incredibly non-photogenic, but creamy delicious risotto. I adapted it from a delicious recipe for Corn Risotto in Stephanie O’Dea’s Make It Fast, Cook It Slow cookbook.

The corn version sounds super tasty, but our kids are broccoli addicts, and we happened to have about a pound and a half in the fridge. So we made this Slow Cooker Broccoli Risotto instead.

Slow Cooker Broccoli Risotto

Adapted from CrockPot Corn Risotto.

Ingredients for 4 servings

1 tablespoon olive oil

1 1/4 cups Arborio rice (raw) (like this)

1 teaspoon minced onion flakes

1 tablespoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

3/4 pound broccoli florets, shredded in the food processor

4 cups Easy Slow Cooker Vegetable Broth

1 tablespoon butter*

 Mix-ins after slow cooking

1/4 cup whole milk*

1 cup Mozzarella cheese, shredded*

1/2 cup Mushroom Bacon Bits  (optional)

*Note: To make this recipe vegan, substitute margarine, dairy-free milk, and Daiya dairy-free cheese in equal amounts.

Method

Using a 4-quart slow cooker, put the olive oil into the crock. Swirl the rice and onion flakes around in the oil. Add garlic, salt, black pepper, cayenne pepper. Stir in broccoli and vegetable broth. Drop butter in on top. Cover and cook on HIGH for 2 hours, checking every 45 minutes (mine was done in 1 hour, 35 minutes).

When the liquid is absorbed and rice is tender, unplug the slow cooker and add milk, Mozzarella, and bacon if desired. Mushroom bacon can also be served on the side to mix in later.

The Results

This was pretty good and the kids went crazy for it. For the adults, we both thought it needed a little something to really make it great.

We decided on bacon (my husband wanted real bacon, but when I mentioned the mushroom bacon, he decided bacony mushrooms would be good too).

If we make this again in the future, we’d have the 1/2 cup of bacon mushroom bits on the side as an optional mix-in.

Slow Cooker Broccoli Risotto
This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday and Bake with Bizzy.
Yield: 4

Slow Cooker Vegetarian Broccoli Risotto

Slow Cooker Vegetarian Broccoli Risotto

Slow cooker broccoli risotto, vegetarian with vegan options

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 cups Arborio rice (raw) (like this)
  • 1 teaspoon minced onion flakes
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound broccoli florets, shredded in the food processor
  • 4 cups Easy Slow Cooker Vegetable Broth
  • 1 tablespoon butter*
  •  Mix-ins after slow cooking
  • 1/4 cup whole milk*
  • 1 cup Mozzarella cheese, shredded*
  • 1/2 cup Mushroom Bacon Bits  (optional)
  • *Note: To make this recipe vegan, substitute margarine, dairy-free milk, and Daiya dairy-free cheese in equal amounts.

Instructions

  1. Using a 4-quart slow cooker, put the olive oil into the crock. Swirl the rice and onion flakes around in the oil. Add garlic, salt, black pepper, cayenne pepper. Stir in broccoli and vegetable broth. Drop butter in on top. Cover and cook on HIGH for 2 hours, checking every 45 minutes (mine was done in 1 hour, 35 minutes).
  2. When the liquid is absorbed and rice is tender, unplug the slow cooker and add milk, Mozzarella, and bacon if desired. Mushroom bacon can also be served on the side to mix in later.
© Kristi Arnold @VeggieConverter.com
Cuisine: Italian / Category: Dinner

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: rice, gluten-free, nut-free, soy-free, vegetarian, whole food Tagged With: broccoli, crockpot, rice, risotto, slow cooker

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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