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Crockpot Rainbow Risotto {With Peppers}

Course Main Course
Cuisine American
Keyword bell peppers, cabbage, crockpot, gluten-free, rainbow risotto, rice
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 453kcal

Ingredients

  • 1 cup long-grain rice
  • 1 medium bell pepper, red
  • 1 medium bell pepper, orange
  • 1 medium bell pepper, yellow
  • 1 medium bell pepper, green
  • 1/2 cup chopped cabbage, red
  • 1 3/4 cup chicken broth, low-sodium

Add

  • 1/2 cup milk
  • 2 tablespoon butter, unsalted
  • 1 1/2 cup, shredded Monterey cheese, low fat

Instructions

  • Finely chop all the bell peppers and purple cabbage.
  • Combine the rice with the vegetables in a slow cooker, and pour 1 3/4 cup chicken broth over it. Set it on high for 2 1/2 hours, or low for about 4 hours. Make sure the rice has absorbed all the liquid.
  • Unplug the slow cooker, and add milk, butter, and Monterrey cheese.
  • Stir to combine and let sit for 5 minutes. Season with salt if desired.

Nutrition

Calories: 453kcal | Carbohydrates: 49g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 309mg | Fiber: 2g | Sugar: 5g