Garlic Asiago Risotto
- 9⅓ cup chicken broth (1½ large Chicken Broth Cans)
- 2 12-oz packages of Arborio Rice
- A little over ½ cup of olive oil
- A little over ½ cup of white wine (I have used Savignon Blanc and have used Chardonnay)
- 10 cloves of garlic, minced (I use half of a large jar of minced garlic found in the grocery store, which is about 15 tsp of minced garlic)
- 2½ TSP dried onion flakes
- 2½ TSP salt
- ½ or more TSP pepper
- Mix all of the above in a slow cooker. Cook on High for about 3 hours or until ready (most liquid is gone, all absorbed).
- Stir in a 5 oz container of shredded Parmesan Cheese (about 1⅔ cup) AND you may also add ⅔ cup Asiago Cheese shredded.
- Cook uncovered until Parmesan Cheese is melted, about 15 more minutes.
- Serves a crowd of about 15 as a side dish
Recipe by The Little Things Journal at https://thelittlethingsjournal.com/2015/01/02/garlic-asiago-risotto/
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