Gordon Ramsey would be so proud..
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
Nutrition Facts (Slow Cooker Risotto)
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
- In a small saucepan combine wheat berries and 1-1/2 cups water; bring to boiling. Reduce heat. Simmer, covered, 30 minutes. Drain.
- 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.
- Stir cheese and butter into rice. Turn off cooker. Let stand, covered, 15 minutes. Stir in additional broth if risotto is too dry.
- 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)
- 212 kcal cal.,
- 7 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 18 mg chol.,
- 413 mg sodium,
- 31 g carb.,
- 1 g fiber,
- 2 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
