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Slow Cooker Risotto.

Fat Mum Slim /

I make a mean risotto. Actually I should say when I make a risotto, it’s a mean risotto because risotto is labour intensive. It takes a lot of love to make it, and once it’s done I rarely ever feel like eating it. I’m exhausted. So exhausted that I probably haven’t made risotto for over a year.

Finding out that risotto can be done in the slow cooker was like hitting the jackpot. The best thing is that you can pretty much put it whatever is in your fridge. For this one I used chicken breast, mushroom, bacon and shallots. {I know it doesn’t look so pretty, mushrooms tend to make it a bit grey… but I can assure you it tasted kick-arse}.

This one took about 4 hours on low, but I think it would just be a matter of tasting it, and checking that the rice is perfect… and to your liking.


1 cup arborio rice
4 tablespoons butter {I think you could put less to be healthy}
1 clove garlic
2 cups hot chicken stock
2 chopped chicken breast, browned
100g chopped bacon, browned
1 cup sliced mushrooms
1/2 cup chopped shallots


♥ Place all ingredients in the slow cooker. Cook on low for four hours.
♥ Top with parmesan cheese {I didn’t have any of the good stuff, so used the cheap stuff – and it was okay}, and black pepper. Enjoy.