Chicken Risotto

Submitted by Kathryn Collins

Chicken Risotto

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Serving: 6
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes


  • 3cups arborio rice
  • 2 cups chicken stock
  • 2 cups vegetable stock
  • 600mls thickened cream
  • Bunch of fresh asparagus cut approx 2cms long
  • Bunch of shallots finely cut
  • 300g mushrooms chopped
  • 300g bacon diced
  • 3 chicken breasts cut to bite sized pieces
  • 4 or more teaspoons minced garlic
  • Extra stock in case it gets too thick
  • Parmasen cheese to serve


  • Chop all ingredients , place in bowl, mix together.
  • Cover with lid.
  • Stir occasionally about every 30 mins if you can 🙂
  • Cook on LOW for 6-7 hours

1 thought on “Chicken Risotto”

  1. My arborio did not cook well on the slow cooker – theres about 2L of stock that i slowly added it and it now just looks like a porridge. Its been on for more than 9hrs. I could have precooked (halfway) the arborio rice – added salt too.

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