Crock Pot Risotto a la Rosebud on Rush

I have tended, when going out, to ignore the risotto dish that many restaurants offer.   I have always thought of it as the gloopy alternative that they offer the vegetarians who can't eat the dishes that the chef has put the real love into.  That still may be the case, but there is no reason to think that risotto can't be wonderful.

I tried risotto for the first time recently since it was the easiest gluten-free option on the menu when I wasn't in the mood to have meat and thought it was fabulous (you'll be seeing more gluten-free recipes here now that I'm trying that for my own diet).  Here is my own version of the meal I had.

Ingredients

• olive oil
• 2 shallots
• 3 cloves of garlic
• 1/2 medium onion
• 2 cups arborio rice, uncooked
• 6 cups vegetable broth
• 1 bundle of spinach
• 2/3 cup sundried tomatoes
• 1 can of quartered artichoke hearts
• 2/3 cup pine nuts
• basil
• rosemary
• black pepper
• brick of good Parmesan cheese

1. Heat a sauteeing pan over medium heat.  Add a few tablespoons of olive oil and heat for 30 seconds while mincing the shallots.  Add the shallots and cook, while mincing the garlic.  Add the garlic and cook while chopping the onion.  Add the onion and cook 2-3 minutes more until softened and aromatic.
2. Add the shallot/garlic/onions to the crock pot and cover with the rice and vegetable broth.  Stir, and set to cook on low.  Cook on low until approximately one hour before you are ready to serve.  
3. At this time, set the pot to cook on high and chop the spinach, sundried tomatoes, and artichoke hearts and add them.  Add the pine nuts.  Grate the cheese.  Add the basil, rosemary and pepper to taste.  Cook until risotto reaches the proper consistency, stir in the grated cheese, and serve with a glass of wine.  (Or, if wine isn't your thing, the sweet potato chili stout from Faith Brewing Co. is perfect.)

I think this might also be good with a dash of balsalmic vinegar upon serving.
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