SLOW COOKER MUSHROOM RISOTTO

SLOW COOKER MUSHROOM RISOTTO image

Yield 4 entree servings

Number Of Ingredients 12

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2 T olive oil
1 C diced onion
1 1/2 C arborio rice
1/4 C white wine
5 C chicken broth
2 C sliced mushrooms - baby bells or white
1/3 C sun dried tomatoes diced
1 C diced ham
2 T butter
1 T fresh minced parsley or basil
salt and pepper to taste
3-4 T grated parmesan cheese

Steps:

heat large saute pan on med/high and add oil. Add onion and rice, saute a few min stirring constantly until opague. Add wine and cook until absorbed about 5-6 min. Transfer rice to slow cooker, add chicken broth, mushrooms, sun-dried tomatoes, and ham. Cover and cook on high for 1 1/2 hours, reduce to low, stir in butter and parsley or basil, cook 15 more min, seson with salt and pepper to taste. Turn slow cooker off and leave cover ajar, the risotto will stay warm and continue to cook. Stir in parmesan cheese just before serving.