November 14, 2014
- Prep: 15 mins
- Cook: 3 hrs
3 hrs 15 mins
- Yields: 4-6
1Turn your slow cooker on to low and allow to heat for 15 minutes or so.
2Meanwhile add the butter, chopped brown onion and garlic to a frypan and saut until onion goes clear.
3Transfer to slow cooker and add the rice and mix to coat.
4Pour in the stock and white wine.
5Cook on low for 2 hours.
7Add the additional ingredients you'd like to flavour your risotto with (mushrooms and chicken is nice, or pumpkin and spinach -add spinach just prior to serving though) and allow to cook for a further 1 hour or until all stock is absorbed- this will depend on your slow cooker
8Stir through the cheese, and serve immediately.
9This freezes and reheats well.
10Tip- it is best to precook meats prior to adding so that the juices don't ruin the mix
Submitted by Amie Barrett
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