Opinions vary as to whether Risi Bisi is a risotto or a thick soup. If you agree with the latter definition, use an additional 1⁄2 to 1 cup of broth to make the mixture a thick soup consistency.

Ingrediants

• 3 cups vegetable broth
• 1 small onion, chopped
• 3 cloves garlic, minced
• 11/2 cups arborio rice
• 2 teaspoons dried basil leaves
• 8 ounces frozen, thawed petite peas
• 1/4–1/2 cup (1–2 ounces) grated Parmesan cheese
• Salt and pepper, to taste

Method

1. Heat broth to boiling in small saucepan; pour into slow cooker. Add remaining ingredients, except peas,
2. Parmesan cheese, salt, and pepper; cover and cook on high until rice is al dente and liquid is almost absorbed, about 11/4 hours, adding peas the last 15 minutes (watch carefully so rice does not overcook).
3. Stir in cheese; season to taste with salt and pepper.

Variations

Chicken Risotto—Make recipe as above, substituting 1 teaspoon dried marjoram leaves for the basil and Asiago cheese for the Parmesan cheese, and adding l chopped medium tomato. Add 11/2 cups cooked, cubed chicken
breast with the peas.