This recipe does not work. Five hours in the slow cooker and it's thin soup. Very frustrating.
Subscriber, Evanston, IL
From EatingWell: January/February 2008
This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or brown rice—seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.