Sun-dried Tomato Risotto

Sun-dried Tomato Risotto by A Year of Slow Cooking
With small adjustments

Ingredients

  • 1/2 cup sun-dried tomatoes in oil
  • 1 1/2 cup Arborio rice
  • 4 cups chicken broth
  • 1/2 cup feta cheese

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. Add the chicken broth. Cover and cook on high for 2 to 4 hours, or until the rice is tender
  3. Remove the lid of your cooker and stir in feta cheese. Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving
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