|Love this idea for Risotto with Mushrooms and Peas, made in the slow cooker. (Photo from Bakerette.)|
(I don't know if anyone noticed the lack of posts, but I had a couple of unplanned days off from both my blogs due to a bout with food poisoning that was definitely not much fun. I got it from a restaurant, and my sister Pam and her baby grandson were also sick. So there wasn't any cooking or blogging going on yesterday, but it's nice to be back!)
I'm a convert to the idea of making rice in the slow cooker, and when I saw this recipe for Slow Cooker Mushroom Risotto with Peas from Bakerette, I thought it sounded like such a perfect dish for spring. If you're not familiar with Risotto, it's an Italian rice dish where short-grain rice is slowly cooked on the stove, with liquid stirred in a little at a time resulting in a creamy dish. Jen gets the creaminess without all that stirring by using the slow cooker, and I think this sounds like a must try!
Ingredients for this recipe:
Olive oil, sliced mushrooms, sliced shallots or onion, garlic, Arborio rice, chicken broth, dry white wine, ground black pepper, fresh or frozen peas, Parmesan or Asiago cheese.