Slow Cooker Chicken Risotto Food

SLOW-COOKER CHICKEN RISOTTO

Slow-Cooker Chicken Risotto image

Risotto made easy! Start the chicken cooking in the morning, and then add the rice just before serving.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h30m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 clove garlic, finely chopped
2 cups water
2 cups uncooked instant white rice
2 tablespoons butter or margarine
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 580, Carbohydrate 57 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g, TransFat 1/2 g

SLOW COOKER RISOTTO

Slow Cooker Risotto image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories Main Dish Recipes Rice Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

Ingredients

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

SLOW-COOKER RISOTTO

Slow-Cooker Risotto image

No time to keep an eye on your risotto? There's an easier way! Just toss it in your slow cooker and watch the magic happen.

Provided by Food.com

Categories Low Cholesterol

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup olive oil, plus extra for greasing
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup parmigiano-reggiano cheese

Steps:

Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
Add the rice and coat it with the mixture.
Stir in the wine and 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.

Nutrition Facts : Calories 294.8, Fat 12, SaturatedFat 2.8, Cholesterol 4.8, Sodium 550.5, Carbohydrate 36.5, Fiber 1.2, Sugar 0.4, Protein 8.6

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