Jambalaya
Risotto Recipe
I
love risotto, but I don't always love the time and stirring it takes to get the
creamy goodness. I found a slow-cooker risotto recipe and thought it was too good
to be true. I decided to adapt a jambalaya recipe for this dish.
Ingredients
:
2-1/2
cups chicken broth
1
can (14-1/2 ounces) diced tomatoes, undrained
1-1/2
cups tomato sauce
1-1/4
cups uncooked arborio rice
3
tablespoons finely chopped onion
1
tablespoon dried parsley flakes
1
tablespoon olive oil
1/2
teaspoon garlic powder
1/2
teaspoon dried thyme
1/2
teaspoon pepper
1/4
teaspoon salt
1/4
teaspoon cayenne pepper
1
bay leaf
1/2
pound uncooked shrimp (31-40 per pound), peeled and deveined and tails removed
1/2
pound fully cooked andouille sausage links, sliced
2/3
cup shredded Parmesan cheese, optional
In
a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on
high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook
until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay
leaf.
Nutrition
Facts :
1-1/2
cups: 335 calories, 11g fat (3g saturated fat), 97mg cholesterol, 1276mg
sodium, 42g carbohydrate (4g sugars, 3g fiber), 19g protein.
