I've found a couple of recipes on the net for risotto in the slow cooker but I'm a bit suss that it will be any good however I'm willing to give it a go Afterall, DH and DD are the only guests dining with me tonight
Has anyone tried a risotto in their slow cooker? How long did you cook it for? From what I've found online, the 'norm' seems to be only 2 hours on high. Does anyone know if this is right?
I'm thinking chicken breast, 4 or 5 button mushroom, 1 onion, 1.5 cups of aborio, 1/2 cup white wine, clove of garlic and chicken stock (500ml). I'll brown the onion and chicken first but then I'll put everything together in the slow cooker.
It's working a treat!! I must say I'm quite surprised! It's almost done so I'll be back later to update with the final ingredients, timing and the all important taste test. I've already had to add more stock though as I thought I'd use less as the slow cooker normally requires a bit less liquid but I didn't really consider that the rice would, of course, absorb it all I caught it in time though, we could have actually probably ate it then - it was lovely! That was an hour in
mine has been on low since about 2.20. just got home from playgroup & gave it a stir. had a little taste & it's yummy! have just added another 1/2 cup of liquid (water) as it needs to sit for another hour before we eat. i reckon maybe 3.5 hours on low would be perfect...wish i had a 'keep warm' setting on my SC.
i'm thinking i might cook some bacon just before serving & mix that through as well.
Ah mine didn't work well The taste was fine it was the texture Rice soup anyone?
I put it on high at about 3:30pm and we ate just after 6. I didn't use chicken but put pumpkin in. I put all the stock in at once and I think that might have been my mistake? It was just so soft by the time all the liquid was absorbed and even then it was still quite runny. I added cheese to kind of thicken it a bit. DS wouldn't touch it and DP ate it and said he didn't think it was that bad (not what he expected but ok) Now I have HEAPS left over and I'm considering adding some breadcrumbs and trying to make those deep fried risotto balls I've heard about. (Because they're so health and all!).
I'm not giving up though! I'll try it again in a couple of weeks and add the liquid more gradually next time.
Maybe I had it right by only doing half the liquid in the first hour and cooking it on high? Ours definitely tasted great and the texture was really good.
Mine did also taste great an hour in with only half the liquid (500ml stock) so maybe that's enough? I'm going to give it another go soon and will update again.
We even ate ours the following day and both loved it again so there must be a fine line between right and wrong
Chicken risotto in the slow cooker?
Afterall, DH and DD are the only guests dining with me tonight
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I caught it in time though, we could have actually probably ate it then - it was lovely! That was an hour in
I'm interested in hearing about the saltiness etc considering you had to add extra stock?
The taste was fine it was the texture 
Rice soup anyone? 
and DP ate it and said he didn't think it was that bad (not what he expected but ok) 
Ours definitely tasted great and the texture was really good.
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