Slow Cooker Risotto Primavera with Chicken

2013-06-20
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 4:30 h
  • Ready In : 4:40 h

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Slow cooker risotto primavera with chicken.Italian risotto with chicken and vegetables cooked in slow cooker.

Ingredients

  • 2 14½ (435 ml) cans chicken broth
  • 1 cup (250 ml) water
  • 1½ cups converted rice
  • 1½ cups fresh mushrooms, sliced
  • 1½ cups red,yellow, 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

Method

Step 1

Lightly grease inside of 5-6 quart slow cooker with cooking spray.

Step 2

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.

Step 3

Stir in broccoli, cooked chicken, shredded Parmesan cheese, and butter. Cover and cook for additional 30 minutes.

Step 4

Stir in a little milk to make the risotto creamy.

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