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Easy Eats

Easy Eats
Meal Planning Made Easy.
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Suit You and Your Family.
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Sheet Pan Chicken Fajitas
Easy Eats > Asparagus and Mushroom Risotto
Asparagus and Mushroom Risotto
Asparagus and Mushroom Risotto Asparagus and Mushroom Risotto
Skip all the fuss and make risotto in your slow cooker! This version uses barley plus earthy mushrooms and spring-fresh asparagus. Tofu adds protein.
SERVES: 8
PREP TIME: 10 Minutes
COOK TIME: 355 Minutes
Ingredients

3 (14.5 ounce) cans sodium chicken broth
1 pound fresh mushrooms, quartered
2 cups regular pearled barley
2 medium leeks, sliced (2/3 cup)
1 teaspoon McCormick Thyme Leaves
1/4 teaspoon McCormick Black Pepper, Ground
4 ounces cream cheese
1 (12.3) ounce package soft silken-style tofu
1 pound asparagus, trimmed and cut into bite-size pieces
1/2 cup snipped fresh basil
1/4 cup finely shredded Parmesan cheese

Directions
Step 1  Step 1:
Combine broth, mushrooms, barley, leeks, thyme and pepper in a 6-quart slow cooker. Cover and cook on Low for 5 1/2 hours or on High for 2 3/4 hours.
 
Step 2  Step 2:
If using Low, turn to High setting. Combine cream cheese and tofu in a blender or food processor. Cover and blend or process until smooth. Stir asparagus and the cream cheese mixture into the cooker. Cover and cook for 30 minutes more. Stir in basil and top with Parmesan.
 

Serving Suggestion:

Nutritional Analysis (per serving)


Courtesy of McCormick

Easy Eats
Key Ingredients
Leeks
$3.49
On Hand Ingredients

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