Chicken and Mushroom farro risotto

By á-48720

Slow cooker risotto

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

Preparation

Step 1

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.