Side Pannel
Slow cooker risotto primavera
Slow cooker risotto primavera
- Recipe Submitted by Healthy Recipes on 02/21/2014
Category: Main Dish
Ingredients List
- 2 14½(435 ml) cans chicken broth
- 1 cup water
- 1½ cups converted rice
- 1½ cups fresh mushrooms,sliced
- 1½ cups red,yeloow,orange sweet peppers,chopped
- 1/4 cup chopped shallots
- 2 garlic cloves,peeled and minced
- 2 teaspoons dried basil,crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked chicken,chopped
- 1/2 cup Parmesan cheese,finely shredded
- 1/4 cup butter,cut into small pieces
- milk (optional)
- frozen broccoli,thawed
Directions
Lightly grease inside of 5-6 quart slow cooker with cooking spray.
In slow cooker combine chicken broth,water,rice,mushrooms,sweet peppers,shallots,garlic,basil,salt and freshly ground black pepper.
Cover and cook on low-heat setting for 4-4½ hours.
Stir in broccoli,cooked chicken,shredded Parmesan cheese and butter.
Cover and cook for additional 30 minutes.
Stir in a little milk to make the risotto creamy.
In slow cooker combine chicken broth,water,rice,mushrooms,sweet peppers,shallots,garlic,basil,salt and freshly ground black pepper.
Cover and cook on low-heat setting for 4-4½ hours.
Stir in broccoli,cooked chicken,shredded Parmesan cheese and butter.
Cover and cook for additional 30 minutes.
Stir in a little milk to make the risotto creamy.
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