Slow Cooker Red Wine and Cherry Risotto 1 cup Arborio rice 2 tablespoons butter 2 cups dry fruity red wine 2 cups water 4 ounces dried pitted tart cherries 1/4 cup heavy cream -- or half-and-half
Rinse the rice thoroughly, then place the rice, butter, wine, water and cherries in the slow cooker insert. Cover and cook on HIGH for about 2 hours, or until the rice is tender and the liquid is absorbed. Remove the cover and stir in the cream. Serve warm. Serves 4. AuthorNote: Although this unusual risotto could be served with Parmesan cheese shaved over the top as a savory side dish, it's at its best as a dessert. Serve it warm and topped with a scoop of vanilla ice cream or some sweetened whipped cream. Gobble it all up before the ice cream has a chance to melt. Cuisine: "Italian" Source: "The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010." S(Formatted by Chupa Babi): "March 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 447 Calories; 12g Fat (28.0% calories from fat); 5g Protein; 62g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 155mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
