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. —Angela Westra, Cambridge, Massachusetts
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, deveined and tails removed
- 1/2 pound fully cooked andouille sausage links, sliced
- 2/3 cup shredded Parmesan cheese, optional
- Sliced green onions, optional
Directions
- 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. If desired, top with green onions.
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