Slow cooker mushroom & bacon risotto!

Directions

11. Preheat SC to ‘sauté’ setting and pour in 1 tbsp olive oil.

22. Add bacon and cook for several minutes, stirring frequently until crispy and golden.

33. Add onions, shallots and garlic and sauté for 2-3 mins, stirring well.

44. Add mushrooms and mix well, sauté for 2-4 mins until softened.

55. Add rice and vegeta/salt and cook for a few minutes, stirring frequently until rice becomes opaque.

66. Add the wine, stir well and cook for a minute or two until liquid is absorbed.

77. Add paprika and pepper to taste.

88. Add chicken stock and mix well.

99. Change slow cooker setting to slow cook HIGH, cover with lid and cook for 30 minutes and then stir.

1010. Continue cooking on high for another 10 minutes until rice is just tender, add the Parmesan and cream and cook for 5 more minutes to heat through.

1111. Serve immediately.

Notes

1I use a searing slow cooker, so I fried and sautéed the ingredients in the SC itself. If you don’t want to or can’t do this, just use a fry pan for steps 1-8.

2