Recipe Rave Review: Crock Pot Momma - Garlic Spinach Risotto
I love Risotto, it is so creamy, so flavorful and totally works as the main event. I knew I had all the ingredients at home from a prior shopping trip, so once I finally got home I quickly grabbed my kitchen BF - my Vegan Slow Cooker Cookbook. I ripped off my sweat drenched shirt (as I had just come from the gym) and frantically gathered my goods and powered up my crock pot. My TH looked at me quizzically but knew better than to question his TW... I was on a mission.
- 3 cups water
- 1 1/2 cups Arborio rice
- 2 cloves garlic (or if you're me, the minced stuff in the back of the fridge)
- 2 tbsp vegan bouillon (I used vegetable bouillon)
- 5 cups of organic spinach to be sautéed later...
I threw all the ingredients together and set that stainless steel cutie to HIGH. Knowing I had at least 1 1/2 to 2 1/2 hours until dinner was done, I hopped in the shower feeling excited for a adventure in Crockin'. The great and wise Kathy Hester suggests stirring every 30 minutes and add extra water as needed, so I made sure to check mine just like she said. As I stirred, I took notice of how much water was left to gauge how much time I had ahead of me. I used the "cook time" to knock out some household chores and set the table. Seeing my gorgeous risotto was cooking perfectly, I didn't need to add any extra water, so I got to setting the table.
With the risotto almost perfectly cooked (I tasted a little bit to check on it's consistency) I got to spinach cooking. If you know anything about cooking spinach you know it takes minutes. It goes from a TON to nothing so fast you almost won't believe it! Once my spinach was cooked and seasoned with some salt and pepper I was ready to serve!