SLOW-COOKER RISOTTO RECIPE

Slow-Cooker Risotto Recipe image

You'll love this Slow-Cooker Risotto Recipe made with thick bacon, mushrooms, garlic and white wine. The Slow-Cooker Risotto Recipe is one to remember.

Provided by My Food and Family

Categories Rice

Time 1h30m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 11

Ingredients

1-1/4 qt. (5 cups) fat-free reduced-sodium chicken broth, divided
4 slices OSCAR MAYER Thick Cut Bacon
1 pkg. (8 oz.) sliced fresh mushrooms
1/2 cup chopped onions
2 cloves garlic, minced
1-1/2 cups Arborio rice, uncooked
1/2 cup dry white wine
1/2 tsp. ground black pepper
1 cup frozen peas, thawed
3/4 cup KRAFT Shredded Parmesan Cheese
2 Tbsp. butter

Steps:

Pour 1 qt. (4 cups) broth into slow cooker; cover with lid. Turn slow cooker on HIGH.
Cook bacon in large skillet as directed on package. Remove from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add mushrooms, onions and garlic to reserved drippings; cook on medium heat 8 to 10 min. or until vegetables are tender and mushroom liquid is cooked off, stirring frequently. Add rice, wine and pepper; stir. Cook 1 to 2 min. or until liquid is reduced by half, stirring frequently.
Add rice mixture to broth in slow cooker; stir. Cook, covered, on HIGH 1 hour (or on LOW 2 hours) or until rice is tender and liquid is absorbed. Add peas, cheese and butter; stir until butter is melted and rice mixture is well blended. Bring remaining broth to a boil; gradually stir in enough broth until rice mixture is creamy and of desired consistency.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 3 g, Protein 7 g