Slow-cooker Chicken Risotto

Name: Slow-cooker Chicken Risotto
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 250 gm Chicken Thighs diced; 2 cups liquid Chicken Stock; 1 cup Arborio Rice; 1 clove Garlic; 1/4 cup White Wine (1 glass for the chef); Sundried Tomatoes sliced thinly for taste; 1 cup baby spinach; 100 gm Mushrooms sliced (Optional); Slow Cooker; Fry pan

LeesLens @LeesLens

Australia

This is my favorite way to make Risotto, just set and forget until dinnertime! #MyCookbook

LeesLens @LeesLens

Australia

This is my favorite way to make Risotto, just set and forget until dinnertime! #MyCookbook

Saved

Ingredients

2 hrs

4 servings

250 gmChicken Thighs diced
2 cupsliquid Chicken Stock
1 cupArborio Rice
1 cloveGarlic
1/4 cupWhite Wine (1 glass for the chef)
Sundried Tomatoes sliced thinly for taste
1 cupbaby spinach
100 gmMushrooms sliced (Optional)
Equipment
Slow Cooker
Fry pan

Saved

Steps

2 hrs

1

Spray Slow Cooker with oil, set to high
2

Saute Garlic and brown chicken thighs in fry pan, transfer to another plate
3

Add 1/4 cup of wine to the fry pan, simmer until reduced by half (approx 2 mins)
4

Add rice to pan and stir until wine is absorbed (approx 2 mins)
5

Put rice mixture and chicken into slow cooker then add chicken stock. Cover and cook for one hour
6

Saute Mushrooms, add to slow cooker with Sundried Tomatoes and cook for ½ hour
7

Add Baby Spinach and optionally parmesan cheese, stir and serve!