Treat your family to this indulgent Slow Cooker Risotto with Kale this week. It has the same creamy texture and rich comfort you love but without the need for constant attention. This delicious side dish is so simple to make you'll want to make it for more than special occasions!
2cubesof vegetable or chicken-flavored (vegan) bouillon
Salt,to taste
1bunchof kale (or any affordable greens - spinach, collards, mustard would work fine)
1tablespoonof oil
Instructions
Add the rice, olive oil, water, garlic, bouillon to the slow cooker. Cook on high for 1 ½ to 2 ½ hours, stirring every 20 minutes. Taste-test approximately 1 hour in and determine if you want to add more salt.
About 15 minutes before your rice is done, saute the kale in cooking oil until bright green and slightly wilted. Serve over the rice.
Notes
Good as a risotto base - white beans and mushrooms may be great additions!
Don't skip the oil. The extra-virgin olive oil plays an important role in adding creaminess and flavor to the risotto. If you prefer to cook without oil, make this Chickpea Tandoori Risotto dish instead.
Use the right rice! It really does make a difference. Long grain rice isn't capable of creating the same creamy texture.
Adjust the cooking time as needed. Depending on how hot your slow cooker gets, you may need to adjust the cooking time. Keep an eye on it and adjust the suggested time as needed.