Slow cooker mushroom & bacon risotto!
May 29, 2018
A beautifully textured and deliciously creamy risotto made in next to no time!
- Prep: 20 mins
- Cook: 45 mins
-
20 mins
45 mins
1 hr 5 mins
- Yields: 4-6
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
Submitted by Lauren Jovanovic
14 Reviews
Emma Todd
January 16, 2021
Absolutely amazing I new family fave 😍
Alex
September 7, 2020
YUM! I was sceptical about such a short cook time and just leaving it for 30 min but it was amazing! Next time I think I’ll use less cream (if any) but that’s just personal preference. It was super delicious and will 100% make again!
Janine
June 30, 2020
This was the best Risotto I don’t like mushrooms so I did a bacon and chicken was yummo
Lynne Hall
June 27, 2019
Wow! Absolutely delicious! Highly recommend this recipe. So easy! Thank you for sharing!
Karen Davoren
April 22, 2019
Absolutely amazing risotto!! Usually I murder risotto, but this turned out great! Tasted delicious too! Will definitely be cooking it again!
Elise
April 15, 2019
My first risotto I’ve ever made and was amazing highly recommend 10/10! I’m even making it again this coming week. Think would be very versatile you could mix it up with chicken instead of bacon etc. great base for many different combinations.
Amanda
April 15, 2019
Love this recipe!!! Simple but so tasty & no standing around stirring. Love risotto but it’s way to much effort to make. Not this one! I’m amazed with how good the consistency is with very little work.
One of the best risottos I’ve had.
Catherine McHaffie
December 5, 2018
A staple recipe in my household which we make at least once a fortnight. I’ve adapted it in all kinds of ways, mushrooms/no mushrooms, red wine/no wine – you name it, it can be done! Super easy, and it ALWAYS turns out.
TriciaHayley
October 27, 2018
Must have done something wrong as the rice was still hard and crunchy after 1.5hrs. Didn’t have wine so just added extra stock, would this be why it didn’t cook correctly? Also only had medium grain rice. Was really looking forward to it too 🙁
Rachel Sargood
June 9, 2018
One of the best risottos I’ve ever tasted and so easy
Emma
June 3, 2018
Holy moly, this is quite possibly the best risotto I’ve ever eaten. And so easy to make too!!
I halved the cream (and might even omit it altogether next time I make it) as it was already nice and thick, creamy and rich.
This will definitely be a regular in our household.
Jess O
June 1, 2018
This recipe was absolutely delicious, it had really nice flavours!
I halved the recipe to make a small batch (as I’m the only one who eats risotto at my place) plus I added some cooked diced chicken breast.
I don’t have a sear slow cooker, so I cooked it in the pan as the recipe suggested & then transferred it to the slow cooker. Cooked it in my new 1.5l slow cooker.. Had plenty for tea plus left overs. Will definately be making this recipe again! Yum.
Jess Sammut
May 31, 2018
My kitchen handicapped girlfriend did this last night and it was a raging success! She cooked for my whole family, AND was left to her own devices completely.
We don’t have a sautée SC so did steps 1-8 in a frypan, ALSO added 5x chicken thighs in (cooked them in the frypan and added once cooked through)
Delicious. Mum wants the recipe now!
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Belinda Ritchie
January 18, 2021
I have always made my Risotto from scratch, Chicken and Mushroom is my go-to, I stand and tend for the duration. Definitely will try this method, and see how it measures up. My go-to recipe usually has no cream, for liquids I would use wine at the first stage, stock for the SC stage and finish with a mozzarella cheese and parmesan to decorate the plate. (no need for the cream)