Submitted by emily james
Creamy garlic prawn risotto
Serving: 4
Ingredients
- 4 Cups of chicken stock
- 1 1/2 cups of arborio rice
- 1 onion, diced
- 2 garlic cloves, crushed
- 2 cups green prawns
- 1 cup baby spinach leaves
- 1/2 cup white wine
- 1 cup parmesan cheese
- Salt and Pepper to taste
Instructions
- Place all ingredients except for the prawns and spinach leaves into the slow cooker and place on high for 3hrs.
- In the last hour of cooking place the spinach leaves and prawns in.
- Serve with extra Parmesan on top.
Tried this recipe?Scroll Down To Share What You Think
Very nice. Thank you 🙂
Could this be made with Chicken breast instead of prawns if so how many breasts? I assume diced breast would be best? How long do I cook it for?
I think that could be ok (though I’ve not tried it)
However with chicken I would add the diced raw meat (1-2 breasts) at the very beginning of the cooking time – not at the end as prawns would be
Hi I have made this with chicken breast as I am severely allergic to Prawns. It works well, however I did put the chicken in at the beginning as Pauline suggested.
Bit gluggy and not enough flavour for my liking
Not bad. This is my first risotto ever and still not sure about it BUT the taste is fine. Its more the rice texture in confused by lol
Was looking for something different to try and came across this.
Was nice and creamy. We added a little bit more garlic as we love it here.
A winner with all.
Great easy meal, I was very sceptical about cooking risotto in the slow cooker as I normally cook it the stovetop way, continually stirring the hot chicken stock in, but this was yummy. Yes a bit gluggy but doesn’t detract from the magnificent flavours! Instead of onion I diced some French shallots, (not as strong a taste) and I also stirred in a cup of cooked shrimps towards the end….served with Parmesan cheese and finely chopped spring onions on top. Yes I’ll be doing it again…10/10
I love when slow cookers surprise folks Judy! 🙂
amazing 😍
So pleased you enjoyed it Erin! Thanks for taking the time to leave your feedback also 🙂