Chicken and Mushroom farro risotto

Slow cooker risotto
Chicken and Mushroom farro risotto
Chicken and Mushroom farro risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/4

    cups low sodium chicken broth

  • 1

    cup whole farro

  • 1

    pound cremini or button mushrooms, halved or quartered

  • 2

    leeks, white and light green parts only, halved and sliced

  • 1

    3-inch piece Parmesan rind and 1/3 cup grated Parmesan cplus more for serving

  • 1

    bay leaf

  • Pinch ground nutmeg

  • Kosher salt and black pepper

  • 4

    small boneless, skinless chicken thighs (about 1 pound)

  • 2

    tablespoons unsalted butter, cut into pieces

  • 1/4

    cup chopped fresh flat leaf parsley

Directions

Combine the broth, farro, mushroom, leeks, Parmesan rind, bay leaf, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a 4 - 6 quart slow cooker. Top with chicken Cover and cook until the chicken is tender, on low for 6 - 7 hours or on high for 4 -5 hours Discard the Parmesan rind and bay leaf. Using 2 forks, shred the chicken into large pieces. Stir in the butter and grated parmesan. Sprinkle the risotto with the parsley and serve with additional grated parmesan.

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