Sundried tomato risotto. Original post here
8 oz. Mezzetta Sundried Tomatoes in oil
3 C. Arborio rice (I used Vigo)
8 C. Chicken broth (I used Central Market Organics)
8 oz. Shredded Asiago cheese
1 tsp. Salt
Pour oil from the tomatoes into the bottom of the crockpot. Finely dice the tomatoes, and add them with any remaining oil. Add rice and stir all this together in the crockpot until the rice is coated with oil. Add the chicken broth and turn the crockpot on high. Cooking time depends on your machine - check it at about 2.5 hours. Mine took about 3.5 hours, so at 3 hours, I added the cheese, stirred it and let it go another half hour. Feel free to reverently whisper my name when you have that first bite .