Slow-Cooker Lemon Scented Risotto

Ingredients

• 0.3 cup butter 
• 5.5 cups chicken broth (from two 32-oz cartons)
• 1 teaspoon thyme sprigs fresh chopped
• 2 cloves garlic finely chopped
• 1 tablespoon juice of lemon fresh
• 2 teaspoons lemon zest grated
• 1 cup parmesan cheese freshly grated
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 2  shallots finely chopped
• 2 cups short grain rice uncooked
• 12 servings pepper fresh
• 1 cup wine 

Equipment

• frying pan
• microwave
• measuring cup
• slow cooker

Directions

1. Spray 3- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.
2. Add shallots and garlic; cook 2 to 3 minutes, stirring frequently, until shallots are tender.
3. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed.
4. Pour rice mixture into slow cooker.
5. In 8-cup microwavable measuring cup, microwave broth on High 2 minutes or until very hot.
6. Pour into slow cooker. Stir in 1 teaspoon thyme, the salt and pepper.
7. Cover; cook on High heat setting 2 hours. Stir in cheese, remaining 2 tablespoons butter, the lemon peel and lemon juice.
8. Garnish with additional thyme, lemon peel and ground pepper.
9. Serve immediately.