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Slow-Cooker Lemon Scented Risotto

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 12
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Progresso® chicken broth provides a simple addition to this slow cooked risotto - a tasty Italian side dish.

Ingredients

1/4
cup butter
2
shallots, finely chopped
2
cloves garlic, finely chopped
2
cups uncooked short-grain Arborio rice
1
cup white wine
5 1/2
cups Progresso™ chicken broth (from two 32-oz cartons)
1
teaspoon chopped fresh thyme leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1
cup freshly grated Parmesan cheese
2
teaspoons grated lemon peel
1
tablespoon fresh lemon juice
Additional fresh thyme, lemon peel, and ground pepper, if desired

Directions

  • 1 Spray 3- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add shallots and garlic; cook 2 to 3 minutes, stirring frequently, until shallots are tender. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed. Pour rice mixture into slow cooker.
  • 2 In 8-cup microwavable measuring cup, microwave broth on High 2 minutes or until very hot. Pour into slow cooker. Stir in 1 teaspoon thyme, the salt and pepper.
  • 3 Cover; cook on High heat setting 2 hours. Stir in cheese, remaining 2 tablespoons butter, the lemon peel and lemon juice. Garnish with additional thyme, lemon peel and ground pepper. Serve immediately.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
% Daily Value
Total Fat
7g
0%
Saturated Fat
4g
0%
Sodium
690mg
0%
Total Carbohydrate
30g
0%
Dietary Fiber
1g
0%
Protein
9g
9%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 High-Fat Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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