Name: Slow Cooker Red Pepper Brown Rice Risotto
Cook time: 3 h
Total time: 3 h
Ingredients: 1 or 2 red bell peppers, cut into chunky pieces; 3/4 cup finely diced red onion; 2 Tbsp butter; 1 garlic cloves, minced; 1 cup brown rice; 1/2 cup chicken broth; 2 cups chicken broth; 1 cup water; 1/4 tsp salt; 1/3 cup Parmesan or mozzarella cheese; Red wine vinegar; Salt and pepper

Ingredients

Scale

1 or 2 red bell peppers, cut into chunky pieces
3/4 cup finely diced red onion
2 Tbsp butter
1 garlic cloves, minced
1 cup brown rice
1/2 cup chicken broth
2 cups chicken broth
1 cup water
1/4 tsp salt
1/3 cup Parmesan or mozzarella cheese
Red wine vinegar
Salt and pepper

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Instructions

Add diced red peppers, onions, butter, minced garlic, rice and 1/2 cup broth to a microwave safe bowl. Microwave for 4 minutes, stirring every 90 seconds.
Add mixture to slow cooker that has been sprayed with non stick cooking spray. Add in 2 cups broth, 1 cup water, 1/4 tsp salt. Cover and cook on HIGH for about 3-4 hours (mine took 3 hours and 15 minutes).
Remove lid and stir. It should be thick and creamy. Add in cheese and a few dashes of vinegar. Salt and pepper to taste.
Serve immediately.

Notes

Ideal slow cooker size: 3 quart