Slow Cooker Chicken and Mushroom Risotto

taste.com.au

I'm a home cook from South Australia, who enjoys experimenting with all sorts of recipes and cuisines. This community is awesome! :)

This is great way to use up some leftover cooked chicken. Fry up the mushrooms and let your slow-cooker worry about the rice. Add everything together in the end. The risotto comes out perfectly cooked and no stirring is involved.

2 tbs olive oil

4 portobello mushrooms, thinly sliced

200g button mushrooms, halved

50g butter

1 brown onion, finely chopped

4 garlic cloves, crushed

1 tbsp fresh thyme leaves

125ml (½ cup) dry white wine

1L (4 cups) Chicken Stock

440g (2 cups) arborio rice

2 cups shredded cooked chicken

60g (¾ cup) finely grated parmesan cheese

Note: Ingredients may have been altered from the original.

Directions at taste.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer