Wednesday, August 19, 2015

Crockpot Chicken and Farro Risotto

Crockpot Chicken and Farro Risotto Recipe
  1. Combine the broth, farro, mushrooms, leeks, Parmesan rind, bay leaf, nutmeg, 1¼ teaspoons salt, and ¼ teaspoon pepper in a 4- to 6-quart slow cooker. Top with the chicken.
  2. Cover and cook until the chicken is tender, on low for 6 to 7 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Discard the Parmesan rind and bay leaf. Using 2 forks, shred the chicken into large pieces. Stir in the butter and grated Parmesan.
  4. Sprinkle the risotto with the parsley and serve with additional grated Parmesan.

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