Brown Rice Risotto In A #Crockpot #Recipe!

Hey Everyone!! :-)

With winter here, I'm always on the lookout for easy stick-to-your-ribs recipes that don't need to be babysat. This one is one of my favorites. :-)

Ingredients:
6 cups vegetable stock
1 cup white wine (your favorite kind)
2 tablespoons olive oil
3 tbsp butter
2 cups brown rice
1 14oz package of sliced button mushrooms
1 14oz package of sliced shiitake mushrooms
1 cup frozen peas
2 onions chopped
4 cloves garlic minced
4 tbsp oregano
2 tbsp sage
1 bay leaf
1 cup Pecorino Romano grated
Salt and pepper to taste

Preheat your crockpot by turning it on high and allowing it to warm up.

In a saucepot, add 2 tablespoons of olive oil and 1 teaspoon of butter. Heat until the butter melts and the oil begins to sizzle. Add the onions and cook them until they start to caramelize. Add the shiitake mushrooms and cook them until they soften. Add the garlic, oregano, sage, bay leaf, and salt and pepper and stir the contents of the pot to combine them. Add 5 cups of the vegetable stock and use it to deglaze the pan. Cover the pot and continue heating until it boils.

Put the rice in the pre-warmed crockpot and pour the boiling stock and vegetables over it. Stir it all together until it's thoroughly mixed. Put the cover on the crockpot and leave it to cook on high until the rice is tender, approximately 3-4 hours.

Once the rice is cooked, in the same saucepot you used before, put the remaining olive oil and butter and allow the butter to melt and the oil to heat. Add the button mushrooms and salt and pepper (go heavy on the pepper here) and allow the mushrooms to soften. Add the wine and use it to deglaze the pan. Add a little more pepper and the remaining stock to the pot and bring to a boil.

Transfer the boiling liquid to the crockpot and add the cheese and frozen peas. Stir vigorously until all the ingredients combine and the rice becomes creamy. Serve hot with a side of crusty bread.

Buon appetito!