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Slow Cooker Risotto

Makes: 12 to 14 servings Yield: 12 to 14 side-dish servings
Prep 40 mins Cook 4 hrs  4 hrs. Stand 15 mins
Slow Cooker Risotto
Ingredients
  • 1/2  cup  wheat berries
  • 1 1/4  pounds  fresh mushrooms (cremini, button, and/or shiitake), sliced
  • 3 14  ounce can  reduced-sodium chicken broth
  • 1 2/3  cups  converted rice (no substitution)
  • 1/2  cup  chopped shallots
  • 3  cloves garlic, minced
  • 1  teaspoon  dried oregano, crushed
  • 4  ounces  Asiago cheese, finely shredded
  • 3  tablespoons  butter, cut up
  • 1  cup  sliced fresh mushrooms
  • 1  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, saute the 1 cup sliced mushrooms in a small amount of olive oil; set aside. To serve risotto, top with sweet pepper, sauteed mushrooms, and parsley. Makes 12 to 14 side-dish servings.

Nutrition Facts (Slow Cooker Risotto)
  • Servings Per Recipe 12,
  • cal. (kcal) 212,
  • Fat, total (g) 7,
  • chol. (mg) 18,
  • sat. fat (g) 4,
  • carb. (g) 31,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 8,
  • vit. A (IU) 194,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 413,
  • Potassium (mg) 270,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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