Best Crock Pot Risotto With Edamame Recipes

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SLOW-COOKER CHICKEN AND BARLEY RISOTTO WITH EDAMAME



Slow-Cooker Chicken and Barley Risotto with Edamame image

"Time-consuming" come to mind when you hear "risotto?" Not with this simple slow cooker recipe of chicken breasts, barley and green soybeans. Make it your way with the easy variation below.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h50m

Yield 9

Number Of Ingredients 10

1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
3 medium onions, chopped (1 1/2 cups)
1 1/4 cups uncooked pearl barley
1/2 cup shredded carrot
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag), thawed
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
  • Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 45 mg, Fiber 6 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 Cup), Sodium 690 mg, Sugar 2 g, TransFat 0 g

CROCK POT CHICKEN RISOTTO



Crock Pot Chicken Risotto image

Make and share this Crock Pot Chicken Risotto recipe from Food.com.

Provided by Sassy in da South

Categories     Chicken

Time 10h15m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 1/4 cups brown rice
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup butter, melted
1/4 cup apple juice
10 -12 chicken pieces
1/2 cup slivered almonds
1/3 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 455.7, Fat 24.9, SaturatedFat 9.5, Cholesterol 35.1, Sodium 1042.5, Carbohydrate 48.2, Fiber 3, Sugar 3.3, Protein 11.1

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

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

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

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

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT



Risotto With Parmigiano-Reggiano in a Crock Pot image

Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.

Provided by zuzuzpetals

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup basil olive oil, plus
little extra basil olive oil
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
3 3/4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)

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.

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