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.
Risotto, with its creamy and cheesy goodness, is a beloved comfort food around the world. However, it can be a daunting dish to tackle for home cooks due to its time-consuming nature and need for constant stirring.
Enter the slow cooker, the ultimate time-saver for busy home cooks. With this in mind, we present to you a foolproof recipe for Slow Cooker Bacon Risotto that guarantees a rich and decadent dish every time.
Once the cooking is complete, stir in the Parmesan cheese and parsley. The result is a creamy and savory risotto with the perfect texture that pairs well with any main dish, or can be enjoyed on its own.
The beauty of this recipe is that it’s highly customizable. You can add other ingredients of your choice like mushrooms, peas, or even shrimp to make it your own.
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.
