Slow Cooker
Sweet Pea Risotto
Balsamic Spinach Salad
Ingredients
- 2 cups arborio rice
- 6 cups low-sodium chicken broth
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp pepper
- ½ tsp salt
- 1 (12-oz) pkg frozen steam-in-bag sweet peas
- 1 (5-oz) pkg shredded Parmesan cheese
Instructions
- Combine rice, broth, carrots, bell pepper, onion, garlic, pepper, and salt in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 4 to 5 hours or until rice is tender.
- Cook peas according to package directions. Stir peas and cheese into risotto.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 1 pint grape tomatoes, halved
- 1 carrot, sliced
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
395
|
92
|
487
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 62 | 8 | 70 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 742 | 213 | 955 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
