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Cook for an additional 30 minutes. 4. Garnish with parsley, if desired, and serve immediately, as the rice will continue to absorb the liquid in the slow cooker as it sits.

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Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that.

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That’s where a pressure cooker certainly comes in handy. Not only does it cook much quicker than a slow cooker, but the best ...