Yellow Bell Pepper and Corn Risotto

Risotto can be a labor of love, but not so when your slow cooker can do the work for you. Make this creamy rice side dish vegetarian by swapping vegetable broth for the chicken broth.

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  • Makes: 8 servings
  • Makes: 9 cups
  • Prep: 15 mins
  • Slow Cook: 3 hrs 45 mins (low)
  • Stand: 10 mins

Yellow Bell Pepper and Corn Risotto

Directions

  1. Lightly coat a 4- to 5-quart slow cooker with cooking spray; set aside. In a large skillet cook onion and garlic in hot oil over medium heat until tender, stirring occasionally. Stir in rice and salt. Cook for 1 minute, stirring occasionally.
  2. Transfer rice mixture to the prepared cooker. Stir in broth, sweet peppers, the water, wine, thyme, and saffron.
  3. Cover and cook on low-heat setting for 3 3/4 hours. Stir in corn and 1/2 cup cheese. Turn off cooker. Let stand, covered, for 10 minutes. If risotto is too dry, stir in a little water to reach desired consistency. If desired, sprinkle each serving with additional cheese.
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Nutrition Facts (Yellow Bell Pepper and Corn Risotto)

  • Per serving:
  • 253 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 5 mg chol. ,
  • 458 mg sodium ,
  • 42 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 9 g pro.
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