Slow Cooker Bacon Risotto

Summary

Servings
4

Time Needed

Prep

cooking

Ingredients
9

Difficulty
Easy

Rating (click to rate)

3.0

based on 383 ratings.

Ingredients

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

Nutrition Information

Qty per
360g serve
Qty per
100g
Energy 2455cal 681cal
protein 70g 19g
Fat (total) 70g 19g
– saturated 38g 11g
Carbohydrate 13.7g 3.8g
– sugars 1.49g 0.41g
Dietary Fiber 2.01g 0.56g
Sodium 399mg 111mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

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.

Slow Cooker Bacon Risotto |  Stay At Home Mum

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. For 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.

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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