September 27, 2014
6 hrs 15 mins
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
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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