I love risotto, the fact that it has so many different aspects to it and that you can put your own twist on it. From vegetarian friendly to using beef, pork or chicken and adding any vegetables to your prereference. It is healthy too and makes for a super quick dinner in under an hour or less.
My husband recently bought me a crock pot, and it has become my best friend in the kitchen. I absolutely love using the crock pot. It’s versatile and so many uses to it. It is not only great for cooking but also for baking and making Dulce de Leche ( More about that in another blog post).
First time making risotto in my crock pot and it came out better than what I expected. Recipe from the Crock Pot recipe book I received with my crock pot. I made it my own and put my own twist on it and used the ingredients I had in our kitchen.
2 Tbs Olive Oil for frying
2 TBs Garlic
300g Chicken Fillets Chopped
1 Onion Chopped
1 Orange Capsicum Chopped
5 Mushrooms, sliced
3 and 1/2 Cups White Basmati Rice
180ml Red Wine or White Wine
1.5L Chicken Stock
100g Grated Cheese
120g Baby Spinach
3Tbs Soya Sauce
3 Tbs Butter at room temeperature
3 Tbs Thyme
Salt and Pepper to Taste
Press BROWN/SAUTE, then press START/STOP. Add your oil to the crock pot and fry your onions and orange capsicums till soft. Add some salt and pepper, mixed herbs and thyme. Add in your chicken pieces till sealed and browned. Add in the soya sauce and fry for a few minutes. Add the garlic and mushrooms and cook for 4-5 minutes until tender.
Add the basmati rice and stir to coat all grains. Pour in the wine and allow to reduce by half. Add the chicken stock. Press START/STOP. Secure the crock pot lid ensuring the steam release valve is in the sealed(closed) position.
Press RICE/RISOTTO, set the pressure to LOW, and set the time to 12 minutes. Press START/STOP.
Once the cooking have been completed and the pressure is released, fold the grated cheese, baby spinach and butter. Season to taste with salt and pepper. Enjoy!