Slow Cooker Shrimp Risotto
The shrimp-infused broth (step 1) will give this risotto a flavor boost. If you donʼt want to take the time to make it, substitute 1 cup of additional chicken broth and stir a pinch of crushed saffron threads directly into the slow cooker.
Serves: 6Hands-on: 30 minutesTotal: 3 hours 20 minutesDifficulty: Easy
- 6 cups chicken broth, divided
- 1½ lbs. shrimp, peeled and deveined, shells reserved
- Pinch saffron threads
- 1 Tbsp. olive oil
- 2 Tbsp. butter, melted
- 2 medium white onions, peeled and diced
- 2 cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 3 Tbsp. minced flat-leaf parsley
- ¾ tsp. salt
- Add 1 cup of chicken broth and the reserved shrimp shells to a saucepan. (Refrigerate shrimp until needed.) Bring to a boil over medium-high heat; reduce the heat and maintain a simmer for 15 minutes or until the shells are pink. Strain; crush the saffron threads and stir into the broth. Set aside.
- Add the oil, butter, and onion to the slow cooker. Stir to coat the onions in the oil. Cover and cook on high for 30 minutes or until the onion is transparent.
- Stir in the rice; continue to stir for several minutes or until the rice turns translucent. Add the white wine, shrimp-infused broth, and remaining chicken broth. Cover and cook on high for 2½ hours or until the rice is cooked al dente.
- Add the shrimp to the slow cooker, atop the risotto. Cover and cook on high for 20 minutes or until the shrimp is pink. Stir in the cheese, parsley, and salt. Serve immediately.