Slow Cooker Risotto

Why didn't I think of this years ago!
This is from Make It Fast, Cook It Slow by Stephanie O'Dea.  I love risotto but haven't the patience to babysit it while it cooks the regular way. Enter slow cooker risotto! Delicious, smooth and creamy, and no constant stirring! 

5 garlic cloves, chopped (less if you aren't a fan)

1/4 cup olive oil

1 1/4 cup raw Arborio rice

1 teaspoon dried onion flakes

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 3/4 cups vegetable broth

1/4 cup dry white wine 

2/3 cup shredded Parmesan cheese

Use a 4-quart slow cooker.  Sauté the garlic with the olive oil in a saucepan over medium heat until the garlic softens.  Scrape garlic and oil into the slow cooker.  

Add the uncooked Arborio rice and toss. Add the seasonings, pour in the broth and white wine. Stir to combine. Cover and cook on high about 3 hours, or until the rice is tender. 

Stir in shredded Parmesan cheese, and let the risotto stand with the lid off for 15 minutes before serving.