Slow Cooker Mushroom Risotto

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   heat large saute pan on med/high and add oil. Add onion and rice, saute a few min stirring constantly until opague. Add wine and cook until absorbed about 5-6 min. Transfer rice to slow cooker, add chicken broth, mushrooms, sun-dried tomatoes, and ham. Cover and cook on high for 1 1/2 hours, reduce to low, stir in butter and parsley or basil, cook 15 more min, seson with salt and pepper to taste. Turn slow cooker off and leave cover ajar, the risotto will stay warm and continue to cook. Stir in parmesan cheese just before serving.

* Per serving · 4 servings · Values may vary.

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