Dinner is in the SC. Let's see how it goes in a few hours. Served with
pumpkin and spinach risotto (I used the stock to prepare the risotto). I put 2 cups of stock. And yes, the rest are to taste as I don't measure.
 |
| Pumpkin and Spinach Risotto |
In the slow cooker put the chicken breasts, chicken stock, thyme, rosemary, a crushed clove of garlic, salt, pepper and a lemon quartered. In low for 8 hrs.
For the risotto fry one sliced onion then add the diced pumpkin and 2 cups of arborio rice. Pour 2 cups of chicken stock (I used the one from the lemon chicken) and stir occasionally for 10 mins, then pour another 2 cups of stock and keep stirring until just cooked. Then pour some cream, stir in 1 cup of baby spinach and serve it.
By: cat gamble