Ingredients

• 1/2  cup wheat berries
• 1-1/4  lb. fresh mushrooms (cremini, button, and/or shiitake), sliced
• 3  14-oz. cans reduced-sodium chicken broth
• 1-2/3  cups converted rice (no substitution)
• 1/2  cup chopped shallots
• 3  cloves garlic, minced
• 1  tsp. dried oregano, crushed
• 4  oz. Asiago cheese, finely shredded
• 3  Tbsp. butter, cut up
• 1  cup sliced fresh mushrooms
• 1  small yellow sweet pepper, chopped
•   Italian (flat-leaf) parsley

Directions

1. In a small saucepan combine wheat berries and 1-1/2 cups water; bring to boiling. Reduce heat. Simmer, covered, 30 minutes. Drain.

2. Lightly coat inside of 4- to 5-quart slow cooker with nonstick cooking spray. Place wheat berries, mushrooms, broth, rice, shallots, garlic, oregano, and 1/4 teaspoon each salt and black pepper in cooker. Cover; cook on low-heat setting 4 hours or until rice is tender.

3. Stir cheese and butter into rice. Turn off cooker. Let stand, covered, 15 minutes. Stir in additional broth if risotto is too dry.

4. Meanwhile, sauté the 1 cup sliced mushrooms in a small amount of olive oil; set aside. To serve risotto, top with sweet pepper, sautéed mushrooms, and parsley. Makes 12 to 14 side-dish servings.