I have never been very satisfied by my attempts at homemade risotto, but I liked this one. Plus, no stirring!
Adapted from The Gourmet Vegetarian Slow-Cooker cookbook by Lynn Alley.
Ingredients
1 cup lentils, picked over and rinsed
1 and 1/2 cups Aborino rice
1 parmesan rind
handful fresh thyme sprigs, washed and patted dry
8 cups water
1 and 1/2 teaspoons salt
1 tablespoon olive oil
1 teaspoon butter
1 small onion, washed and chopped
black pepper to taste
parmesan cheese for grating
fresh parsley, washed and minced (optional)
Place the lentils, rice, thyme, parmesan rind, salt, and water in the slow-cooker.
Heat the oil and butter in a saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown (about 10 minutes).
Add the onions to the slow-cooker.
Cover the slow-cooker, turn on "high" heat, and let cook for about two hours, or until the water is absorbed and the rice is creamy. (Cooking time may vary by slow-cooker.)
Remove the parmesan rind and thyme sprigs.
Taste for salt, add black pepper, then serve topped with fresh grated parmesan and chopped parsley.
