2 cups chicken stock, plus another 2 cups during cooking process
Salt and pepper
Directions
1In a frying pan, melt butter, add leek. Cook for about 5 minutes.
2Add garlic and bacon. Cook for about 5 minutes.
3Add rice and mushrooms. Cook for a few more minutes.
4Add 2 cups of stock to a warmed slow cooker on low.
5Add risotto mixture.
6Season.
7Cook for 1 hour and 30 minutes on Low
8Keep an eye on the mixture. Stir every 15 minutes or so. If it starts looking dry, add about 1/4 cup of extra stock until the cooking process is complete.
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Sally
September 8, 2016
Delicious! Have made this a few times and is a family fave. Love adding chicken also if I have it on hand.