Crock Pot Chicken Risotto Recipes

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.

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.

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 LEMON SCENTED RISOTTO

Steps:

• 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.
• 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.
• 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.

SLOW-COOKER JAMBALAYA RISOTTO

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.