Chicken, bacon & mushroom risotto

Chicken, bacon & mushroom risotto


February 13, 2015

  • Prep: 10 mins
  • Cook: 3 hrs
  • Yields: 6


2 cups arborio rice

2 chicken fillets, cut into small pieces

4 rashers of bacon, diced

1/2 red capsicum, diced

2 cups sliced mushrooms

600ml thickened cream

2 cups chicken stock

8 shallots, sliced

1 tsp Italian mixed herbs

1 cup grated Parmesan

Salt & pepper to taste


1Mix all ingredients together (except parmesan) and cook on low for 3-5 hours depending on your cooker.

2Stir every hour or so and stop cooking when rice is done.

3Add Parmesan within the last half an hour of finishing and some for serving.

Submitted by Melanie Miller


32 Reviews

Amanda Cameron

September 22, 2022

Tried this for my first risotto and was over the moon. 3 hours on low and tasted amazing. Thanks.

Paulene @ Slow Cooker Central

December 17, 2021

It stays low and the cook time is 3hrs to 5hrs. Some slow cookers cook hotter than others so start with 3hrs and see if yours might need more or not 🙂

Crystal Noble

December 15, 2021

Is this recipe 3 hrs on high or 5 hrs on low is thats whats ment by 3 to 5 hrs Depending on what cooker. Cheers

Hi Dwayne – This recipe uses raw chicken


November 7, 2021

do you cook the chicken before putting it in the slow cooker, or is it ok just to throw everything in, raw chicken included? #Cooking rookie

I’d recommend inputting the ingredients into whatever calorie counting app you generally use for an accurate count 🙂

Rachael Casey

January 29, 2021

Just made this and it is delicious!!!😋😋 but just wondering,how many calories are in a serving?

Beryl gibson

January 25, 2021

First time making risotto, an absolute winner five stars and then some


January 17, 2019

This came up a treat! I added extra stock in the last hour and asdded frozen peas in the last 15 minutes…makes heaps to freeze for later & tastes delicious!


August 13, 2018

I made this ages ago, and got a resounding thumbs up from the fam. It made so much, we froze half….which i defroted and heated up for a quick and easy dinner tonight, and it was DOUBLY delicious!! I often find chicken dishes quite bland, but this recipe is AWESOME! Thanks!! 👍👍👍

Katrina Attard

July 27, 2018

I added half a cup of white wine near th he end and my cooker did it under 3 hours.


July 6, 2018

It really wasn’t for us. Thick and stodgy the taste was ok, but it wasn’t risotto as I know it. It was almost solid in consistency and had a gluey sort of texture. Hubby eats anything and even he binned it.

Stacey Pollock

June 24, 2018

Finished product 😋 was a hit!!
Everyone needs to adjust for their own cooker I guess but I did add an extra 1/2 cup stock and closer to the end a bit of water to stop it from getting too think. I only put in 1/2 cup cheese but its up to individual taste.
I cooked on low for first hour and felt the rice wasnt cooking quick enough so cooked on high for the next 2 hours then back to low for the last hour…so 4 hours total. Makes heaps & very filling so leftovers for lunch 😁

Hazel Fish

June 22, 2018

Wow, this was great. I did it exactly as the recipe said, and everyone and all their food likes/dislikes ate everything. Thanks for a tasty meal, and so easy to make and little effort required once cooking.


June 19, 2018

Omg this is amazing we doubled the recipe and we put spinach in it and added 1 extra cup of stock, .10 out of 10


June 11, 2018

Delicious 😋 I will definitely be cooking this again.

Lina Argentaro

May 30, 2018

Made this last night. Just magnificent!!! Thank you for posting this.
I added extra spring onion, extra mushrooms, extra chicken, and extra capsicum. Also added one more cup of chicken stock to balance this. Also added parsley (heaps) and 3 cloves of garlic.
I love flavour!!!


May 26, 2018

Omg this risotto was amazing it will now become a household favourite

Raw 🙂


April 15, 2018

Stupid question but do u put the chicken in raw or cooked


October 22, 2017

Made this but added grated zucchini, spring onion instead of shallots, extra mushrooms, extra chicken and extra capsicum. Added 3 cups of chicken stock to balance this. Instead of Italian herbs added garlic granules, basil and parsley. Was yummy as. Will definitely make again!


October 18, 2017

Does this freeze well?
I really want to cook this but my husband doesn’t like rice so I don’t want to have to eat it for an entire week 🤔😬

On low as it states in recipe already 🙂


October 16, 2017

Is this 3 hours on low or high


October 13, 2017

I made this last weekend and omg it is amazing, I did find that at the end of the suggested cooking time it needed some more cooking and a bit extra liquid but oh so yummy will definitely be making this again.


October 10, 2017

I made this today followed recipe exactly
Rice is still crunchy and all liquad absorbed. I think maybe the liquad should be more than 2 cups


July 22, 2017

I used onion as I didn’t have any shallots and I added a bit of garlic. Cooked perfectly, loved it! Got six large portions out of it, so it’s a great budget-friendly easy-cook meal that seems a bit fancy 🙂

Jessica Camilleri

May 29, 2017

Loved this dish. I added extra mushroom and bacon as we love that in our meals and forgot to add the parmesan cheese. But this tasted so delicious and will be cooking again.

Belinda Campbell

August 26, 2016

This was so easy, I cooked it for 3 hours the last hour was on high as it was doing nothing (ancient slow cooker)and stirred once. It cooked perfectly.
I used low salt stock…. which may be the issue as I found it a little bland. Still would make again but would play with recipe a bit to suit my tastes. Definitely worked out better then my oven baked recipe.

Leanne Warrener

February 18, 2016

This is a delicious and easy meal that the family absolutely loves, THANKU


February 8, 2016

Looks delicious! Does it matter if you’re not home to stir it every hour? Sorry I’m still new to slow cooking… 🙂

Roslyn Huxley

January 14, 2016

This is absolutely amazing! Will be cooking it many more times 😀

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