Risotto

Directions

1Turn your slow cooker on to low and allow to heat for 15 minutes or so.

2Meanwhile add the butter, chopped brown onion and garlic to a frypan and saut until onion goes clear.

3Transfer to slow cooker and add the rice and mix to coat.

4Pour in the stock and white wine.

5Cook on low for 2 hours.

6Stir well.

7Add the additional ingredients you'd like to flavour your risotto with (mushrooms and chicken is nice, or pumpkin and spinach -add spinach just prior to serving though) and allow to cook for a further 1 hour or until all stock is absorbed- this will depend on your slow cooker

8Stir through the cheese, and serve immediately.

9This freezes and reheats well.

10Tip- it is best to precook meats prior to adding so that the juices don't ruin the mix