Slow cooker mushroom & bacon risotto!

A beautifully textured and deliciously creamy risotto made in next to no time!

Submitted by Lauren Jovanovic

Slow cooker mushroom & bacon risotto!

A beautifully textured and deliciously creamy risotto made in next to no time!
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Serving: 4
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins

Ingredients
 

  • 1 small brown onion - finely diced
  • 1 shallot bulb - finely sliced
  • 3-4 small cloves garlic - chopped
  • 6 slices of bacon - roughly chopped
  • 250g Swiss brown mushrooms - sliced
  • 3 cups chicken stock (equivalent to 2 massell stock cubes in 750ml hot water)
  • 1 & 1/2 cups raw arborio rice
  • 1/4 cup dry white wine
  • 300ml thickened cream
  • 1/2 cup grated Parmesan
  • 1 tbsp olive oil
  • 1/2 tsp vegeta or salt
  • Pepper to taste
  • Paprika to taste

Instructions
 

  • 1. Preheat SC to ‘sauté’ setting and pour in 1 tbsp olive oil.
  • 2. Add bacon and cook for several minutes, stirring frequently until crispy and golden.
  • 3. Add onions, shallots and garlic and sauté for 2-3 mins, stirring well.
  • 4. Add mushrooms and mix well, sauté for 2-4 mins until softened.
  • 5. Add rice and vegeta/salt and cook for a few minutes, stirring frequently until rice becomes opaque.
  • 6. Add the wine, stir well and cook for a minute or two until liquid is absorbed.
  • 7. Add paprika and pepper to taste.
  • 8. Add chicken stock and mix well.
  • 9. Change slow cooker setting to slow cook HIGH, cover with lid and cook for 30 minutes and then stir.
  • 10. Continue cooking on high for another 10 minutes until rice is just tender, add the Parmesan and cream and cook for 5 more minutes to heat through.
  • 11. Serve immediately.

Notes

  • I use a searing slow cooker, so I fried and sautéed the ingredients in the SC itself. If you don’t want to or can’t do this, just use a fry pan for steps 1-8.
Tried this recipe?Let us know how it was!

16 thoughts on “Slow cooker mushroom & bacon risotto!”

  1. My kitchen handicapped girlfriend did this last night and it was a raging success! She cooked for my whole family, AND was left to her own devices completely.

    We don’t have a sautée SC so did steps 1-8 in a frypan, ALSO added 5x chicken thighs in (cooked them in the frypan and added once cooked through)

    Delicious. Mum wants the recipe now!

  2. This recipe was absolutely delicious, it had really nice flavours!

    I halved the recipe to make a small batch (as I’m the only one who eats risotto at my place) plus I added some cooked diced chicken breast.
    I don’t have a sear slow cooker, so I cooked it in the pan as the recipe suggested & then transferred it to the slow cooker. Cooked it in my new 1.5l slow cooker.. Had plenty for tea plus left overs. Will definately be making this recipe again! Yum.

  3. Holy moly, this is quite possibly the best risotto I’ve ever eaten. And so easy to make too!!
    I halved the cream (and might even omit it altogether next time I make it) as it was already nice and thick, creamy and rich.
    This will definitely be a regular in our household.

  4. Must have done something wrong as the rice was still hard and crunchy after 1.5hrs. Didn’t have wine so just added extra stock, would this be why it didn’t cook correctly? Also only had medium grain rice. Was really looking forward to it too 🙁

  5. A staple recipe in my household which we make at least once a fortnight. I’ve adapted it in all kinds of ways, mushrooms/no mushrooms, red wine/no wine – you name it, it can be done! Super easy, and it ALWAYS turns out.

  6. Love this recipe!!! Simple but so tasty & no standing around stirring. Love risotto but it’s way to much effort to make. Not this one! I’m amazed with how good the consistency is with very little work.
    One of the best risottos I’ve had.

  7. My first risotto I’ve ever made and was amazing highly recommend 10/10! I’m even making it again this coming week. Think would be very versatile you could mix it up with chicken instead of bacon etc. great base for many different combinations.

  8. YUM! I was sceptical about such a short cook time and just leaving it for 30 min but it was amazing! Next time I think I’ll use less cream (if any) but that’s just personal preference. It was super delicious and will 100% make again!

  9. I have always made my Risotto from scratch, Chicken and Mushroom is my go-to, I stand and tend for the duration. Definitely will try this method, and see how it measures up. My go-to recipe usually has no cream, for liquids I would use wine at the first stage, stock for the SC stage and finish with a mozzarella cheese and parmesan to decorate the plate. (no need for the cream)

  10. So good! I don’t use mushrooms cause we all don’t like them, but I added broccolini and zucchini and both my fussy pre schooler and my fussy toddler ate it.
    Love not having to stand over the stove to get risotto!

  11. First time ever making risotto and it turned out great. I had to add an extra 15 minutes cooking time but that was because I should have heated the stock before I added the rest of the ingredients.

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