Slow Cooker Risotto

PREP: 40 minutes COOK: 4 hours (low) STAND: 15 minutes MAKES 6 servings

1⁄2 cup wheat berries

11⁄2 cups water

Nonstick cooking spray

11⁄4 pounds fresh mushrooms (cremini, button, and/or shiitake), sliced

3 14-ounce cans vegetable broth

12⁄3 cups uncooked converted rice

1⁄2 cup chopped shallots (4 medium)

3 cloves garlic, minced

1 teaspoon dried oregano, crushed

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

1 cup finely shredded Asiago or Parmesan cheese (4 ounces)

3 tablespoons butter, cut up

1 cup sliced fresh mushrooms

1⁄2 cup chopped yellow sweet pepper (1 small)

Snipped fresh Italian (flat-leaf) parsley

1 Rinse and drain wheat berries. In a small saucepan combine wheat berries and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes; drain.

2 Lightly coat the inside of a 4- to 5-quart slow cooker with cooking spray. In the prepared cooker combine cooked wheat berries, 11⁄4 pounds mushrooms, broth, uncooked rice, shallots, garlic, oregano, salt, and black pepper. Cover and cook on low-heat setting about 4 hours or until rice is tender.

3 Stir cheese and butter into rice mixture. Turn off cooker. Cover and let stand for 15 minutes. If risotto is too dry, stir in enough additional broth to moisten.

4 Meanwhile, lightly coat a small skillet with cooking spray; heat skillet over medium heat. Add 1 cup sliced mushrooms; cook until tender, stirring occasionally.

5 To serve, top risotto with cooked mushrooms, sweet pepper, and parsley.

PER SERVING: 427 cal., 14 g total fat (8 g sat. fat), 35 mg chol., 1,102 mg sodium, 64 g carb., 3 g fiber, 15 g pro.