Crockpot Risotto

Ingredients:
1 1/4 c. uncooked Arborio rice
1/4 c. olive oil
1/4 c. white wine
3 3/4 c. chicken or vegetable broth
1 tsp. dried onion flakes
5 cloves chopped garlic
1 t kosher salt
1/4 tsp. black pepper
2/3 c. shredded Parmesan cheese (to add at the very end)

Directions:
1. Toss the uncooked Arborio rice with the olive oil in your crockpot.
2. Add the seasonings and garlic.
3. Pour in the broth and white wine.
4. Stir to mix flavors.
5. Cover and cook on high for 2-2.5 hours, or until the rice is tender.
6. Stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape.

The final product will be very creamy and have a porridge-like consistency.