Slow Cooker Risotto
- 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
- Cut bacon into small strips. Finely chop spring onions. Finely chop red capsicum.
- Melt butter in a frying pan and cook bacon to desired level of crispiness.
- Place bacon, spring onions, capsicum and crushed garlic into the slow cooker. (I didn't drain the bacon, but added everything for extra flavour.)
- Add the rice and stir well.
- Pour in stock and mix again.
- Cook for 5 hours on slow or 2.5 hours on high.
- Before serving fold in parmesan cheese and cream.
- Top with shaved parmesan cheese and cracked pepper.
Recipe by Planning With Kids at https://planningwithkids.com/2011/06/05/slow-cooker-risotto/
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