First we need to cook the meatballs. In the beef add the chopped onion, salt, pepper, stir. Then form meatballs the size of a walnut.

Fry meatballs in butter. Put on a dish/plate.

Carrots grate or cut into strips. Onions cut into cubes or half-rings. In the remaining oil, after cooking the meatballs, fry the carrots and onions, sprinkled with turmeric.

This risotto I cooked in a slow cooker for lack of a cauldron and the necessary heavy pan. Rice mix with carrots, onion and oil for frying, place in slow cooker pot (or cauldron), pour water - 4.5 multitaski. In the cauldron of water poured on to two fingers above the rice. Salt - flavoring. Put the fried meatballs. In a slow cooker to cook on mode "pilaf". In the cauldron the contents to a boil, then reduce, cover and simmer until cooked pilaf. Bon appetit!!!

The risotto turns out very tasty, fragrant. Of course the dish is cooked in a slow cooker is not authentic, but you can still afford to have a themed lunch or dinner in the Uzbek style.