Chicken Risotto

Chicken Risotto


September 27, 2014

  • Prep: 15 mins
  • Cook: 6 hrs
  • Yields: 6-8


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


1Chop all ingredients , place in bowl, mix together.

2Cover with lid.

3Stir occasionally about every 30 mins if you can 🙂

4Cook on LOW for 6-7 hours

Submitted by Kathryn Collins


1 Review


May 22, 2016

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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