Slow-Cooker Jambalaya Risotto

Name: Slow-Cooker Jambalaya Risotto
Ingredients: 2-1/2 cups chicken broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1-1/2 cups tomato sauce; 1-1/4 cups uncooked arborio rice; 3 tablespoons finely chopped onion; 1 tablespoon dried parsley flakes; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 bay leaf; 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined and tails removed; 1/2 pound fully cooked andouille sausage links, sliced; 2/3 cup shredded Parmesan cheese, optional

"I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. —Angela Westra, Cambridge, Massachusetts..."

INGREDIENTS

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2-1/2 cups chicken broth

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1 can (14-1/2 ounces) diced tomatoes, undrained

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1-1/2 cups tomato sauce

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1-1/4 cups uncooked arborio rice

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3 tablespoons finely chopped onion

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1 tablespoon dried parsley flakes

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1 tablespoon olive oil

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1/2 teaspoon garlic powder

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1/2 teaspoon dried thyme

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1/2 teaspoon pepper

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1/4 teaspoon salt

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1/4 teaspoon cayenne pepper

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1 bay leaf

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1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined and tails removed

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1/2 pound fully cooked andouille sausage links, sliced

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2/3 cup shredded Parmesan cheese, optional

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