SLOW-COOKER BACON AND MUSHROOM RISOTTO

Slow-Cooker Bacon and Mushroom Risotto image

If you're like us and love risotto, but don't like having to endlessly stir it while it cooks, then this genius hands-off, creamy, cheesy, mushroom and bacon-packed slow-cooker version is for you.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 4

Number Of Ingredients 9

Ingredients

6 slices bacon, chopped
8 oz sliced mushrooms
1/2 cup finely chopped shallots
1 1/2 cups uncooked Arborio rice
1/2 teaspoon salt
1/4 cup dry white wine
3 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

Spray 4-quart slow cooker with cooking spray.
Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.

Nutrition Facts : Calories 520, Carbohydrate 67 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 5 g, TransFat 0 g