Main Course – Crockpot Risotto

Ingredients

1/2 c. olive oil, plus a little extra

2 shallots, minced

1 1/4 c. arborio rice

½ c. dry white wine

3 3/4 cups low sodium chicken broth

1 tsp. salt

1 tsp. dried thyme

1/2 cup grated Parmesan cheese

3 tbs. heavy cream

8 oz. sliced mushrooms (I like to experiment with mushrooms)

 

(You can add any meat you like such as Chicken, Shrimp or Lobster for a different flavor)

muchroom risotto

Instructions

Heat the oil in a pan and over medium heat the shallots until they are translucent.

Add the rice and coat with shallot/oil mixture cook until rice gets brownish

 

Coat the inside of the slow cooker with olive oil.

Add the shallot/rice mixture and oil to the slow cooker.

 

Cook the mushrooms in sauteé pan with 1tbsp. of olive oil and 1/4 c. of white wine.

 

Add ¼ c. of wine and chicken broth and the sautéed mushrooms to the crockpot

Add the salt and thyme and stir ingredients together.

 

Place cooker on slow cooker and cook on high for 2 hours or until liquid is absorbed into rice.

 

Stir cream and cheese into slow cooker and stir.

Top with some shaved parmesan

 

Let the mixture heat for another 5 minutes.

MAIN COURSE- Crockpot Lasagna

crockpot lasagna

1 pound Italian sausage (Replace meat with spinach for a healthier option)

1 onion, chopped

2 teaspoons minced garlic

jar of spag sauce 35 plus ounces

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package  lasagna noodles (I like wheat)

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

 

 

In a large skillet over medium heat cook the Italian sausage, onion, and garlic until brown.

Then drain fat.

Add the tomato sauce, tomato paste, salt, and oregano and stir.

(You can also use jar sauce here or your home made sauce)

 

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

I prefer to mix in some provolone as well

 Spoon a layer of the meat mixture onto the bottom of the slow cooker.

Add a double layer of the uncooked lasagna noodles.  Add some of  the cheese mixture.

Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Cover, and cook on LOW setting for 4 to 6 hours.