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RISOTTO - SLOW COOKER - Risotto
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| Better Homes and Gardens Makes: 12 to 14 servings 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. .
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