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Slow Cooker Risotto

I love risottos, but unfortunately my kids do not. I have noted on the blog before that they don’t like the “mushy rice”. We had additional left overs on the weekend which would easily feed the kids, so I thought I would have a go at a slow cooker risotto for Mr I and me. It was incredibly easy to cook and tasted delicious.

It was however a little mushy, as it cooked for probably 45 minustes or so too long. The younger kids and I had been in the city at the opening of Little Big Shots and just missed a train, so I arrived home later than I thought. Even with slight over cooking though it was still a hit Mr I, me and my mum who was visiting!

Slow Cooker Risotto

Ingredients:

  • 1 cup arborio rice
  • 1 clove garlic
  • 4 tablespoons butter
  • 8 rashes rindless shortcut bacon
  • 1/2 bunch spring onions
  • 1 red capsicum
  • 2.5 cups chicken stock (sorry I forgot this earlier!)
  • 1/2 cup cream
  • 3/4 cup grated parmesan cheese

Method:

  1. Cut bacon into small strips. Finely chop spring onions. Finely chop red capsicum.
  2. Melt butter in a frying pan and cook bacon to desired level of crispiness.
  3. Place bacon, spring onions, capsicum and crushed garlic into the slow cooker. (I didn’t drain the bacon, but added everything for extra flavour.)
  4. Add the rice and stir well.
  5. Pour in stock and mix again.
  6. Cook for 5 hours on slow or 2.5 hours on high.
  7. Before serving fold in parmesan cheese and cream.
  8. Top with shaved parmesan cheese and cracked pepper.
Slow Cooker Risotto
 
Author::
Recipe type: rice
Ingredients:
  • 1 cup arborio rice
  • 1 clove garlic
  • 4 tablespoons butter
  • 8 rashes rindless shortcut bacon
  • ½ bunch spring onions
  • 1 red capsicum
  • 2.5 cups chicken stock
  • ½ cup cream
  • ¾ cup grated parmesan cheese
Method:
  1. Cut bacon into small strips. Finely chop spring onions. Finely chop red capsicum.
  2. Melt butter in a frying pan and cook bacon to desired level of crispiness.
  3. Place bacon, spring onions, capsicum and crushed garlic into the slow cooker. (I didn't drain the bacon, but added everything for extra flavour.)
  4. Add the rice and stir well.
  5. Pour in stock and mix again.
  6. Cook for 5 hours on slow or 2.5 hours on high.
  7. Before serving fold in parmesan cheese and cream.
  8. Top with shaved parmesan cheese and cracked pepper.

Our Family Menu Plan for this week.

Baking: Easy Chocolate Cake

Monday: Slow Cooker Satay

Tuesday: Shepherd’s Pie

Wednesday: Fried Rice

Thursday: Left Overs

Friday: Pasta Carbonara

Saturday: Souvlaki

Sunday: Chicken Schnitzel and Steamed Vegetables

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.