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I am always looking for great side dishes that can be turned into meals and this is a winner. This great Tomato risotto can have white beans or some diced chicken to turn it into a meal!
Tomato Risotto (Slow Cooker)
- 1/2 cup sun-dried tomatoes in oil
- 1 1/2 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese to add later
Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.
Add the rice and stir.
Add the chicken broth.
Cover and cook on high for 2 to 3 hours, or until the rice is tender
Remove the lid of your cooker and stir in the Parmesan cheese.
Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.