Slow Cooker Risotto
Recipe type: rice
  • 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
  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.
Recipe by Planning With Kids at