Slow Cooker Risotto with Blue Cheese, Figs and Arugula - 8 pts

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Slow Cooker Risotto with Blue Cheese, Figs and Arugula - 8 pts

 

Recipe By :Sandra Lee Semi-Homemade Slow Cooker Recipes

Serving Size : 6 Preparation Time :0:00

Categories : 4-5 quart Low Fat (Less than 30%)

Slow Cooker Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups arborio rice

1 cup frozen chopped onion -- (Ore-Ida brand)

3 tablespoons extra virgin olive oil

2 1/2 cups vegetable broth, ready-to-serve -- 1/2

cup chardonnay -- or other white wine

4 ounces baby arugula -- prewashed

1 cup chopped dried figs

1 cup blue cheese crumbles

1/4 cup heavy cream

salt and freshly ground pepper to taste

 

In a 4 to 5 quart slow cooker, stir together rice, onion, and olive oil

until thoroughly combined, making sure rice is well coated. Add vegetable

broth and wine.

 

Cover and cook on High heat setting for 2 hours. Stir in arugula until

wilted.

 

Fold in figs and 3/4 cup of the blue cheese. Add cream, if needed, to make

desired consistency. Season with salt and pepper.

 

Serve with additional blue cheese (optional).

 

Serves 6.

 

Description:

" 8 pts "

S(Formatted by Chupa Babi in MC):

" 02.13.07 "

Copyright:

" 2006 "

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Per Serving (excluding unknown items): 388 Calories; 11g Fat (27.2%

calories from fat); 7g Protein; 62g Carbohydrate; 5g Dietary Fiber; 14mg

Cholesterol; 354mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat;

1/2 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 2 Fat.

 

NOTES : High for 2 hours.

 

4 to 5 quart slow cookers.

 

 

 

Nutr. Assoc. : 0 2681 0 327 0 900048 903115 0 0 0

 

 

 

 

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