Slow Cooker Risotto Primavera with Chicken
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:30 h
- Ready In: 4:40 h
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
416.0 -
Carbohydrates
43.6 g -
Cholesterol
45.1 mg -
Fat
16.5 g -
Fiber
3.8 g -
Protein
31.5 g -
Saturated Fat
5.8 g -
Sodium
905.5 mg -
Sugar
3.2 g -
Trans Fat
4 g -
Unsaturated Fat
2.3 g -
Potassium
518.9 mg
Slow cooker risotto primavera with chicken. Learn how to cook yummy Italian risotto with chicken and vegetables in a slow cooker. You may also like Crock Pot Sweet Chicken Chili or Slow Cooker Stuffed Cabbage
Slow Cooker Risotto Primavera with Chicken
Ingredients
- 2 14½ (435 ml) cans chicken broth
- 1 cup (250 ml) water
- 1½ cups converted rice
- 1½ cups sliced carrots
- 1½ cups red, and green 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
- 1/4 cup butter, cut into small pieces
- milk (optional)
Method
Step 1
Lightly grease inside 5-6 quart slow cooker with cooking spray.
Step 2
In slow cooker, combine chicken broth, water, rice, carrots, sweet peppers, shallots, garlic, basil, salt, and black pepper. Mix well. Cover and cook on low-heat setting for 4-4½ hours.
Step 3
Stir in cooked chicken and butter. Cover and cook for a further 30 minutes.
Step 4
Stir in a little milk to make the risotto creamy.
