This recipe is super simple, and we are sure you won’t regret trying it.
Risottos are such a treat…but sometimes it is so easy to mess it up! This one, however, is a great recipe to cook for family and friends.
No more dry or super runny risottos! Slow Cooker Bacon Risotto
Method
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Cut the bacon into small strips and chop the spring onions and bell pepper (capsicum) into fine bits.
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Melt butter in a frying pan and fry off the bacon, onion and capsicum until cooked through and until it starts to turn to brown.
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Transfer it to the slow cooker. Add the rice and stir well. Pour in the stock and mix again.
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Cook for 5 hours on low or 2.5 hours on high.
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Before serving the slow cooker risotto, fold through the cheese and cream.
Recipe Hints and Tips:
- Slow Cooker Risotto is not suitable for freezing. Keep refrigerated in an air tight container for up to 2 days.
