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Crock Pot Risotto Recipe
1/4 C. olive oil
2 shallots, peeled and minced
1 1/4 C. arborio rice
1/4 C. dry white wine
3 3/4 C. chicken broth
1 t. salt
1/2 or 2/3 C. freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Heat the oil in a small saute pan over medium heat, and saute the shallots until
they have softened. Scrape them into the insert (or bowl) of the slow cooker. If
your microwave oven is large enough to hold the slow-cooker insert, place the
oil and shallots in the insert, cover with the lid or a flat plate, place in
microwave and cook on high for 4 to 5 minutes.
Toss rice in the insert to coat it with oil. Stir in wine, broth and salt. Cover
and cook on High for about 2 hours or until all liquid is absorbed. Just before
serving, stir in the cheese.
Makes 4 generous servings. |
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Crock Pot Chicken Merlot with Mushrooms
2 1/2 to 3 lbs. boneless, skinless chicken thighs
12 oz. sliced fresh mushrooms
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 C. low-sodium chicken broth
1 6-oz. can tomato paste
1/4 C. Merlot or any dry red wine, or additional chicken broth
2 T. quick-cooking tapioca
2 T. chopped fresh basil or 1 1/2 t. dried basil
2 t. granulated sugar
1/4 t. salt
1/4 t. freshly ground black pepper
2 C. cooked noodles
2 T. freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Rinse chicken, pat dry and set aside.
Place the mushrooms, onion and garlic in the insert of the slow cooker. Place
the chicken pieces on top of the vegetables.
Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt
and pepper in a medium bowl. Pour mixture over the chicken and vegetables.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If you
are using fresh basil, stir it in after the chicken is cooked, shortly before
serving. To serve, spoon chicken mixture over cooked noodles. Sprinkle with
Parmesan cheese.
Makes 4 to 6 servings.
Recipes from Lora Brody in "Slow Cooker Cooking"
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