Recipe!!

Crock Pot Risotto

2 Boneless, Skinless Chicken Breasts
2 Cups Arborio Rice
4 Cups Chicken Stock/Broth
1 12 oz. tub Feta Cheese
1 package white mushrooms – cleaned and quartered
1 medium onion - diced
3 cloves garlic – finely chopped
1 TBSP chopped fresh rosemary
1 TBSP Butter
3 TBSP EVOO
Salt & Pepper

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**Author’s note: When you’re doing your shopping, I highly recommend you pick up a nice bottle of Prosecco...to be consumed during the cooking process, of course. With the meal you should drink whatever you prefer...

Heat 1 TBSP olive oil in a medium skillet (on high heat). Salt and pepper both sides of the chicken breasts and brown them each (about a minute on each side).

Take skillet and chicken off heat and set aside.

In crock pot bottom or large pot, head remaining EVOO and butter over Medium heat. Add onions, rosemary, and garlic. Cook until onions begin to brown and appear translucent.

Add rice and stir occasionally for about 5 minutes.

Meanwhile, chop the chicken into 1 inch pieces. In a separate saucepan, heat chicken broth to simmering.

Add chicken and mushrooms to the rice mixture and cook for another 2-3 minutes.

Add broth to the large pot and simmer on low for about 1 hour. (Med-High setting on your crockpot).

Just prior to serving, stir in Feta cheese.

***As I was tasting this dish, it became apparent that the chicken didn’t really add anything to the dish. If anything it was a bit dry. I’ll probably leave it out the next time I do this. A nice marinated grilled (on the BBQ) chicken breast sliced over the top would likely be a good compromise.