Serving Size / Yield
- 1 1/2 C. risotto rice
- three 14-oz. cans chicken broth
- 3 Tbs. butter, melted
- 1 1/2 C. fresh mushrooms, sliced
- 1 C. celery, sliced
In a 4- to 5-quart slow cooker, combine rice, chicken broth, butter, mushrooms, and celery. Cover and cook on low for 2-3 hours or until rice is tender.
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