November 14, 2014

Risotto 0 0 5 0
  • Prep: 15 mins
  • Cook: 3 hrs
  • 15 mins

    3 hrs

    3 hrs 15 mins

  • Yields: 4-6


5 cups Stock (chicken or vegetable)

1 Brown Onion chopped finely

1 tbsp Garlic crushed

2 cups Arborio Rice

2 tbsp Butter

1/4 cup White wine (or extra stock is fine)

1/2 cup grated cheese (Parmesan is best)


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

Submitted by Amie Barrett


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