|(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
- Arborio rice
- chicken broth
- dry white wine
- ground black pepper
- fresh or frozen peas
- Parmesan or Asiago cheese.
More Slow Cooker Recipes from Bakerette:
Pulled Pork Sandwiches with Homemade Sriracha Barbecue Sauce from Bakerette
Homemade White Bread from Bakerette
More Ideas with in Rice in the Slow Cooker:
Use the Recipe-by-Photo Index Page for Side Dishes to see all the slow cooker side dishes that have been featured on this site.