One Pot Wednesday: Crockpot Sundried Tomato Risotto

When I saw this recipe for making risotto in the crockpot on the Year of Slowing Cooking blog , I was rather intrigued....can you really make risotto in the crockpot??! I figured I would test it.

The recipe seems simple enough....4 ingredients:


1/2 cup sun-dried tomatoes in oil
1 1/2 cup Arborio rice
4 cups chicken broth
1/2 cup shredded Swiss cheese (to add later) {I couldnt help it...I used Parmesan instead...I mean its risotto!)


Directions: 

1. Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.
2. Add the rice and swirl it around in the oil, until the rice is well-coated. 
3. Add the chicken broth. 
4. Cover and cook on high for 2 to 4 hours, or until the rice is tender (if you're out of the house, set the timer for 2 hours, then check when you get home so you don't end up with gummy rice--you can always flip it to high if the rice is still crunchy).
5. Remove the lid of your cooker and stir in the cheese. Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.

You know I cant leave well enough alone lols...so i sliced up 2 portabello caps and drops those in about 10 minutes before the rice was done.  You have to watch it.....because it will get gloppy pretty fast. I really liked the way this tasted....but both my mom and my brother said they thought it was too sour...i guess there are a couple of ways to make it less sour: 

1. Use less sundried tomato....but that means less flavor...
2. Add some chicken (you could use rotisserie chicken so you dont have to cook it separately)
3. Add a little bit of sugar
4. Ive also read that you could add alternating pinches of baking soda and sugar until its not so sour, but you cant taste the baking soda (Sounds interesting...but I'm curious if it will work)

Or you could just cook it this way....I liked it...but then again....I like really tart things. 

Apple and Brown Sugar Corned Beef and Cabbage

I made this last week for St. Patty's day--thought I'd share in the festivities even though I didn't go out and drink like a red-headed Irish man :P . The recipe came from the The Crock Pot Blog. 

It was really easy....just take all the ingredients and throw into the crock pot and 8 hours later.....come home to dinner! This isn't the traditional Irish corned beef and cabbage. It was a little on the sweet side for me. I'd cut down some of the brown sugar....or add a little malt vinegar to it.....

Ingredients: 
1 corned beef brisket
1 qt apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunk


Directions:
1. Place all ingredients in large (6 – 7 qt.) crock pot.
2. If necessary, cut the beef brisket in half.
3. Stir to mix.
4. Cover and cook 4 hours on high, or 8 hours on low.
5. Remove meat and vegetables and some of the cooking liquid.
6. Slice meat thinly across the grain.
7. Serve with the vegetables and some of the liquid. 

Tips:

Any leftover corned beef makes a great lunch sandwich.

And remember.....as always....share what you are consumed by :)