Monday, January 21, 2013

Chicken Risotto

This is a new recipe I tried last week.  I liked it, but honestly as a main dish (which it was supposed to be), it was rather bland.  I found, though, as a side dish, it worked really well. 

Chicken Risotto
Modified from The $7 a Meal Slow Cooker Cookbook

1 cup brown rice
1 onion, chopped
3 chicken breasts, diced
1/2 tsp salt
1/8 tsp pepper
1/2 tsp thyme
1 1/2 cup chicken stock
1 can (10 oz) condensed cream of chicken soup
1 cup peas
2 tbsp butter
1/3 cup grated Parmesan

Combine rice and onions. Top with chicken. Combine salt, pepper, thyme, chicken stock and canned soup.

Mix and put in the crock pot over chicken, rice and onions.

Cover and cook for 8-10 hours. Stir at least once (about 4 hours).

Stir in peas, butter and cheese. Cook for 20-30 more minutes until hot and melted.

Stir and serve.

Serves 4.

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