Crock Pot Chicken Risotto Recipes

SLOW COOKER RISOTTO

Steps:

• Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

SLOW-COOKER CHICKEN RISOTTO

Steps:

• In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.

CROCK POT CHICKEN RISOTTO

Steps:

• Spray crock pot with nonstick cooking spray.
• In a bowl combine soups, butter and juice.
• Place rice in crock pot and pour 1/2 soup mixture to cover.
• Place chicken in next.
• Pour remaining soup over chicken.
• Top with almonds and cheese.
• Cook on LOW 8 to 10 hours.

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

Steps:

• Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
• Lightly coat the insert of crock pot with some extra basil olive oil.
• Add the sauted shallots and basil oil to the crockpot insert.
• Add the rice and coat it with the mixture.
• Stir in the wine.
• Stir in the chicken broth.
• Add the salt.
• Cover and cook on high for about 2 hours or until all the liquid is absorbed.
• Just before serving, stir in the cheese.
• Have extra grated cheese to put on top of each serving.
• If I was going to add shrimp, chicken, corn, salmon etc.
• ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

SLOW COOKER MUSHROOM RISOTTO

Steps:

• Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated
• Add in rice, stirring to coat for 2 minutes
• Spray the slow cooker with cooking spray and add rice mixture
• Pour in broth and season with salt and pepper to taste
• Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed
• Once it's cooked, stir in peas and Parmesan cheese and mix well
• Dish and serve hot

CROCKPOT MUSHROOM RISOTTO

Steps:

• In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
• Stir in rice an cook an additional minute.
• Dump the rice mixture to a 4-quart crockpot. Stir in broth, wine, and pepper.
• Cover and cook on low-heat setting about 2 hours and 45 minutes or on high-heat setting about 1 hour 15 minutes or until rice is tender.
• If desired, top with cheese and/or parsley. Serve immediately