Slow cookers are usually associated with wintertime soups and casseroles, but there’s no need to shove yours into the back of the pantry when the weather warms up! They’re especially handy in summer since they won’t heat up your kitchen as much as an oven or stove will. And they make such easy work of labour-intensive risotto. This dish incorporates lots of your summer garden vegetables and herbs—like zucchini, tomatoes, and basil—and the best part is, there’s no stirring involved!
YIELD: 6 SERVINGS
LOW FODMAP SUMMER GARDEN SLOW COOKER RISOTTO Ingredients
- 1¼ CUPS (240 G) ARBORIO RICE
- ¼ CUP (60 ML) HOMEMADE GARLIC OIL
- 3¾ CUPS (880 ML) CHICKEN BROTH, CHICKEN
- STOCK, OR VEGETABLE BROTH
- ¼ CUP (60 ML) DRY WHITE WINE (OR BROTH OR STOCK)
1½ TEASPOONS KOSHER SALT
- ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
- 2 CUPS (240 G) CHOPPED ZUCCHINI
- 4 SCALLIONS (GREEN PARTS ONLY) THINLY SLICED
- ¼ CUP (10 G) CHOPPED FRESH BASIL OR
- 2 TEASPOONS DRIED
- 1 CUP (180 G) CHOPPED TOMATOES
- ½ CUP (50 G) GRATED PARMESAN CHEESE, PLUS MORE FOR SERVING (OPTIONAL)
LOW FODMAP SUMMER GARDEN SLOW COOKER RISOTTO Steps
- Place the arborio rice and garlic oil in a large slow cooker and stir to coat the rice with the garlic oil.
- Stir in the broth, white wine (or additional broth or stock), kosher salt, and black pepper.
- Finally, stir in the zucchini, scallions, and basil.
- Cover and cook on high for about 2 hours or until most of the liquid is absorbed.
- Stir in the tomatoes and Parmesan cheese and continue to cook on high until heated
through, about 5 to 10 minutes.
- Serve with more Parmesan cheese sprinkled on top, if you like.