Slow Cooker Bacon RisottoNo more dry or super runny risottos!

This Slow Cooker Bacon Risotto 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…

This Slow Cooker Bacon Risotto 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!

 

serves
4
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
3.0 based on 356 ratings, click to rate

Ingredients

  • 1 cup Arborio Rice
  • 1 tsp Garlic (Minced)
  • 4 tbsp Butter
  • 1/2 cup Spring Onions
  • 2 1/2 cups Chicken Stock
  • 1/2 cup Cream
  • 3/4 cup Parmesan Cheese grated
  • 8 Bacon Rashers
  • 1 Red Capsicum


Method

  1. Cut the bacon into small strips and chop the spring onions and bell pepper (capsicum) into fine bits.
  2. 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.
  3. Transfer it to the slow cooker. Add the rice and stir well. Pour in the stock and mix again.
  4. Cook for 5 hours on low or 2.5 hours on high.
  5. Before serving the slow cooker risotto, fold through the cheese and cream.

Notes

Recipe submitted by Gloria Simons

Recipe Hints and Tips:

  • Slow Cooker Risotto is not suitable for freezing. Keep refrigerated in an air tight container for up to 2 days.

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