Ingredients
1/4
cup butter
2
shallots, finely chopped
2
cloves garlic, finely chopped
2
cups uncooked short-grain Arborio rice
1
cup white wine
5 1/2
cups Progresso™ chicken broth (from two 32-oz cartons)
1
teaspoon chopped fresh thyme leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1
cup freshly grated Parmesan cheese
2
teaspoons grated lemon peel
1
tablespoon fresh lemon juice
Additional fresh thyme, lemon peel, and ground pepper, if desired
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add shallots and garlic; cook 2 to 3 minutes, stirring frequently, until shallots are tender. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed. Pour rice mixture into slow cooker.
In 8-cup microwavable measuring cup, microwave broth on High 2 minutes or until very hot. Pour into slow cooker. Stir in 1 teaspoon thyme, the salt and pepper.
Cover; cook on High heat setting 2 hours. Stir in cheese, remaining 2 tablespoons butter, the lemon peel and lemon juice. Garnish with additional thyme, lemon peel and ground pepper. Serve immediately.
