Slow Cooker Risotto

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– Olive oil – Butter – Mushrooms – Onion – Chicken thigh filets – Bacon – Garlic – Sun-dried tomatoes – Arborio rice – Chicken stock – Baby spinach


what you'll need:


Place the olive oil and butter into the pot of a searing slow cooker and place over high heat on the stove-top. Add the mushrooms and onion and saute until the mushrooms are golden and all of the liquid from the mushrooms has evaporated.


Add the chopped chicken and bacon and brown all over. Continue cooking until all of the liquid has evaporated. Add the garlic and sun-dried tomatoes and cook for 1 minute.


Place the searing slow cooker pot into the base of the slow cooker (or if using a frying pan, carefully pour the frying pan ingredients into the slow cooker). Stir through the arborio rice and the liquid chicken stock. Cook on LOW for 2 hours or until the rice is al dente.


Stir through the baby spinach, grated parmesan cheese and butter. Season with salt and pepper and serve with fresh parsley.

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