By: Mr food
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Ingredients
Serves Tool
Serves To:USMetric| 1 1/4 | Cup(c) | arborio rice | |
| 1 | Cup(c) | frozen onion, chopped | |
| 3 | Tablespoon(T) | extra virgin olive oil | |
| 3 | Cup(c) | reduced sodium chicken broth | |
| 1 | Cup(c) | cabernet sauvignon or other red wine | |
| 1/2 | Cup(c) | parmesan cheese, shredded | |
| 2 | Tablespoon(T) | fresh basil, chopped |
Preparation
In a 4 quart slow cooker, stir together rice, onion, and olive oil until thoroughly combined, making sure rice is well coated. Stir in chicken broth and wine. Cover and cook on high heat setting for 2 hours. Rice should be slightly wet. Stir in 1/2 cup of the Parmesan cheese. Sprinkle with basil, additional Parmesan cheese and serve.