Crockpot Risotto served in an Orange Cup

Ingredients

3 3⁄4 Cups Chicken Stock
1 1⁄4 Cup Arborio rice
1⁄4 Cup Coronado Taste of Oils Roasted Walnut Oil
1⁄4 Cup white wine
1 Teaspoon dried onion flakes
1 Teaspoon salt
1⁄4 Teaspoon freshly ground black pepper
2/3 Cup grated Parmesan cheese
4 Oranges, without blemishes (optional)

Directions:

Mix stock, rice, Coronado Taste of Oils Roasted Walnut Oil, wine, onion flakes, salt & pepper in a crock pot.

Cook on high for 2 -2 1⁄2 hours. Sprinkle Parmesan cheese on top and continue cooking uncovered until cheese is melted, approx. 15 minutes.

If desired, slice oranges in half and juice, reserving some of the flesh intact on the inside of the skin.
Slice a sliver off the bottom half to help stand upright.

Serve the risotto in the cups