Slow Cooker Red Pepper Brown Rice Risotto

Ingredients

1 or 2 red bell peppers, cut into chunky pieces
3/4 cup finely diced red onion
2 Tbsp butter
1 garlic cloves, minced
1 cup brown rice
1/2 cup chicken broth
2 cups chicken broth
1 cup water
1/4 tsp salt
1/3 cup Parmesan or mozzarella cheese
Red wine vinegar
Salt and pepper

Directions

Add diced red peppers, onions, butter, minced garlic, rice and 1/2 cup broth to a microwave safe bowl. Microwave for 4 minutes, stirring every 90 seconds.

Add mixture to slow cooker that has been sprayed with non stick cooking spray. Add in 2 cups broth, 1 cup water, 1/4 tsp salt. Cover and cook on HIGH for about 3-4 hours.

Remove lid and stir. It should be thick and creamy. Add in cheese and a few dashes of vinegar. Salt and pepper to taste.

Serve immediately.