Lemon-Scented Risotto

5 c. chicken or vegetable stock

2 c. short-grain brown rice

1 c. water

4 garlic cloves, minced

4 shallots, minced

1 T. extra-virgin olive oil

1 t. dried thyme

1/2 c. fresh grated Parmesan cheese

2 t. lemon zest

1 T. freshly squeezed lemon juice

Freshly ground black pepper

Put the stock, rice, water, garlic, shallots, olive oil, and thyme in a 6-qt. slow cooker. Stir well. Cover and cook on low for 5-6 hours, until the rice is tender.

Stir in the Parmesan cheese, lemon zest, and lemon juice, and continue cooking on low for 20 min. more. Season with pepper.

Serves 8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 61.