Heavenly Risotto
A full flavoured and tasty slow cooked risotto with chicken, bacon and mushroom – and a few extra surprises too!
Equipment
- 5L Searing Slow Cooker
- OR a slow cooker and a frypan for searing
Ingredients
- 500 grams chicken thigh fillet, sliced into strips
- 8 rashers short cut bacon (sliced into strips)
- 3 small French shallot onions (eschalots) sliced
- 4 cloves garlic, minced
- 200 gram Swiss mushrooms, sliced
- 1-2 tbsp salted butter
- 1/2 red capsicum, diced
- 1/2 green capsicum, diced
- 1/2 cup green spring onions/shallots, sliced
- 400 gram can creamed corn
- 2 cups arborio/risotto rice
- 1 litre liquid chicken stock `
- 1/2 cup shaved or grated, extra sharp parmesan cheese + extra to garnish
Instructions
- Using your searing slow cooker on searing setting (or frypan on stove top) melt butter and sear the bacon, chicken, and eschalot onions until the chicken is sealed and onion is softened (approx. 5-10mins at high heat)
- Add garlic and mushrooms and cook for just a few more minutes to soften mushrooms.
- Turn slow cooker back to slow cooker setting (HIGH) or if using pan add all these seared ingredients to the slow cooker now.
- Add capsicums, spring onion/shallots, corn, rice and stock to slow cooker and stir to combine.
- Cook on HIGH for 2hrs (check that rice is tender and excess liquid absorbed)
- Stir through parmesan cheese and serve immediately, with extra cheese to garnish.
Tried this recipe?Scroll Down To Share What You Think
Made this recipe today and it turned out great. Plenty of leftovers. I used diced onion instead of eshallots because that’s what I had on hand. I also gave it a stir about 45 minutes before the end because my slow cooker tends to be a bit hot and recipes like this get a bit stuck on the bottom and sides.
Who would have thought you could cook a perfect risotto in the slow cooker! I left out the capsicum and corn and used sliced onion instead of shallots. Risotto is a favourite in our household, but with being unable to stand for more than 10 min due to a very arthritic hip ( awaiting replacement) we thought this was off the menu. One very happy family and one hip that’s been saved immense pain.
I’m so happy to hear this is helping you in this way Sue!
And that you loved it 🙂 🙂
Delicious, best risotto ever and so easy.
on my menu for next week.
I love how versatile this recipe is.
I’ve made is as per recipe but also with my own spin (minus the corn, capsicums, bacon, chicken) and or still turns out really well. It’s a great meal for when you’re shorter on time and pairs well with a chicken schnitzel if you minus the chicken in the risotto itself.
What great suggestions Siobhan – thanks! 🙂
Who would have thought risotto works in a slow cooker but it absolutely does!! I made this as directed with small ingredient changes … added 100g sundried tomatoes (cooked with the mushrooms), replaced eschallots with 1 onion, used 1 whole red capsicum (instead of 1/2 each of green and red) and threw in baby spinach at the end for colour (with the Parmesan cheese). Stirring towards the end (about 15mins to go) helped the liquid absorb I think. Makes heaps, very filling.
Officially converted!
I’m an old school stir stir stir risotto gal, but thought if Paulene rates it, I’ll give it a crack. All was going well until I got to step 4…. Oh dear where’s the Arborio??!
Hubby did the old supermarket dash (on Christmas Eve; yeah I was popular 😂). But was it worth it? Hells yeah it was. Yum yum yum!!
Highly recommend
That’s great! What awesome feedback xx Thanks Tara 🙂
Beautiful rissoto. I used leftover diced roast chicken & turkey breast from Christmas/Boxing Day added in the last half hour. Made so much & I’m also officially converted to slow cooking risotto from now on. Thank you, Paulene.
Awesome thanks Jillian 🙂 🙂
I’d give this one 5/5 but husband said 4/5, I think because of the corn (he doesn’t really like it!), could easily make without.
After reading other reviews I added Sun dried tomatoes and some baby spinach, both went well.
Very generous servings – we (3 of us) had for dinner one night, lunch the next day and there’s still some leftover so going to make some Arancini balls 🙂
Love the Arancini balls idea Sheila!
I never thought I’d be cooking a risotto in the slow cooker! Now it’s the only way that I will be! Very tasty dish, the flavours were spot on. My husband who has avoided risotto for his whole life, went back for thirds!! Followed the recipe exactly, just adding a bit of extra garlic because I can’t add the amount of garlic in a recipe – I have an garlic obsession 😆 Recipe makes a lot so there was plenty of left overs for us.
How I love this feedback Tiffany!! Especially that hubby had 3rds!! Thanks for sharing 🙂 🙂
I cooked this on the weekend whilst going between basketball tournament games for my son .. was fantastic to have such a delicious dish ready to go – however we did find it was more 2.5 hours.. but still absolutely mouthwatering! I did the same as others and just used a brown onion instead of eshallots and it was still divine. And we had leftovers! Winning!
So pleased you enjoyed this recipe Janine! Thanks for leaving your fab 5 star feedback 🙂
I made this yesterday, delicious as always. I only used half the bacon and added some asparagus and a can o asparagus soup. So good!!!
That’s wonderful to hear – thanks Pat for taking the time to leave your feedback also:)