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Slow-Cooker Lemon Scented Risotto
Slow-Cooker Lemon Scented Risotto
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Prep Time:
15 minutes
Total Time:
2 hours 15 minutes
Enhance slow cooked risotto with flavorful Progresso® chicken broth for a delicious 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
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a large nonstick skillet, melt 2 tablespoons of butter over medium heat. Sauté shallots and garlic until tender for about 2 to 3 minutes. Add rice and cook until edges are translucent, stirring occasionally for about 2 to 3 minutes. Pour in the wine and cook for an additional 3 minutes, stirring constantly until the wine is absorbed. Transfer the rice mixture to the slow cooker.
  • Microwave 8 cups of broth in a microwavable measuring cup on High for 2 minutes or until very hot. Transfer the hot broth to the slow cooker and mix in 1 teaspoon of thyme, salt, and pepper.
  • Cover and cook on High heat setting for 2 hours. Stir in cheese, the remaining 2 tablespoons of butter, lemon peel, and lemon juice. Garnish with more thyme, lemon peel, and ground pepper. Serve right away.

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