Slow Cooker Turkey Risotto Recipes

SLOW COOKER TURKEY RISOTTO

Make and share this Slow Cooker Turkey Risotto recipe from Food.com.

Provided by JennyMidget

Categories One Dish Meal

Time 5h5m

Yield 6 serves, 6 serving(s)

Number Of Ingredients 8

Slow Cooker Turkey Risotto image

Steps:

Combine soups and 1 soup can of water in saucepan, heat just enough to mix well.
Pour soup mix into large slow cooker, add all other ingredients and mix well.
Cover and cook on low for 5 hours.

Ingredients

1 (280 g) can cream of mushroom soup
1 (280 g) can cream of chicken soup
2 cups rice
3 sticks celery, sliced diagonally
450 g frozen oriental mixed vegetables
3 cups cooked turkey, chopped
1 teaspoon chicken seasoning
400 ml liquid chicken stock

TURKEY THYME RISOTTO

This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms to create it. -Sunny McDaniel, Cary, North Carolina

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Turkey Thyme Risotto image

Steps:

In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes., Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.), Add remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 337 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 651mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

Ingredients

2-3/4 to 3-1/4 cups reduced-sodium chicken broth
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 cup uncooked arborio rice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine or additional broth
1-1/2 cups cubed cooked turkey breast
2 tablespoons shredded Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper

SLOW COOKER RISOTTO

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories Main Dish Recipes Rice Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

Slow Cooker Risotto image

Steps:

Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

Ingredients

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

SLOW-COOKER CHICKEN RISOTTO

Risotto made easy! Start the chicken cooking in the morning, and then add the rice just before serving.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h30m

Yield 4

Number Of Ingredients 9

Slow-Cooker Chicken Risotto image

Steps:

In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
Cover; cook on Low heat setting 6 to 7 hours.
Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.

Nutrition Facts : Calories 580, Carbohydrate 57 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g, TransFat 1/2 g

Ingredients

1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 clove garlic, finely chopped
2 cups water
2 cups uncooked instant white rice
2 tablespoons butter or margarine
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup grated Parmesan cheese

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.

Provided by zuzuzpetals

Categories One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Risotto With Parmigiano-Reggiano in a Crock Pot image

Steps:

Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
Lightly coat the insert of crock pot with some extra basil olive oil.
Add the sauted shallots and basil oil to the crockpot insert.
Add the rice and coat it with the mixture.
Stir in the wine.
Stir in the chicken broth.
Add the salt.
Cover and cook on high for about 2 hours or until all the liquid is absorbed.
Just before serving, stir in the cheese.
Have extra grated cheese to put on top of each serving.
If I was going to add shrimp, chicken, corn, salmon etc.
,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

Ingredients

1/4 cup basil olive oil, plus
little extra basil olive oil
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
3 3/4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)

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In a small bowl, mash together the butter, salt, pepper, garlic, rosemary, thyme, parsley, and paprika.
Use paper towels to pat the turkey VERY dry, so that the herb butter sticks better. Rub the butter all over the top and sides of the turkey breast. (It's ok if it doesn't fully spread, just pat it down as best you can.)
Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
Cover and cook for 6-8 hours on low or 4-5 hours on high, until internal temperature reaches at least 160 degrees F (71 degrees C) inside (it will rise another 5 degrees during broiling and resting). If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don't use melted butter from the beginning because it will all drip off the cold turkey.)

Slow Cooker Turkey Risotto Recipes

SLOW COOKER TURKEY RISOTTO

Make and share this Slow Cooker Turkey Risotto recipe from Food.com.

TURKEY THYME RISOTTO

This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms to create it. -Sunny McDaniel, Cary, North Carolina

SLOW COOKER RISOTTO

The classic Italian rice dish, now simplified in a slow cooker near you!

SLOW-COOKER CHICKEN RISOTTO

Risotto made easy! Start the chicken cooking in the morning, and then add the rice just before serving.

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

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