Slow Cooker Risotto with Lamb2013-02-24
- Servings : 6
- Prep Time : 10m
- Cook Time : 9:00 h
- Ready In : 9:10 h
- 2 pounds (960 g) boneless lamb shoulder roast
- 1 tablespoon cooking oil
- 2 ½ cups (625 ml) vegetable broth
- 1 cup regular brown rice
- 1 teaspoon curry powder
- 1/4 teaspoon salt
Heat vegetable oil in large nonstick skillet. Add lamb roast and cook on all sides until browned.
In slow cooker combine vegetable stock,uncooked rice,curry powder,and salt. Arrange cooked lamb over.
Cover slow cooker and cook on low heat setting for 8-9 hours.
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