Apricot Chicken Risotto Slow Cooker

Slow cooker chicken risotto

Easy
0:10 Prep
2:00 Cook
6 Servings

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Don't waste your time stirring away at the stovetop. Pop everything in the slow cooker and leave it to work its magic on this chicken risotto. - Greer Worsley

Ingredients

1 tbsp olive oil
25g butter
1 brown onion, finely diced
2 cloves garlic, crushed
1 1/2 cups arborio rice
1/2 cup white wine
2 chicken breasts, diced
3 cups Massel* Chicken Style Liquid Stock
2 sprigs rosemary
1/2 cup parmesan, grated

*Massel is recommended by Australia's Best Recipes

Method

In a large frypan, heat oil and butter. Add onion and garlic and cook for 3 minutes until translucent. Add rice and stir to combine. Pour in wine and allow it to bubble up and reduce. Decant contents of frypan into slow cooker. Top with chicken.
Pour chicken stock into frypan and bring to the boil. Pour over ingredients in slow cooker. Season well with salt and pepper. Pop in the rosemary. Cover with lid and cook on low for 1-2 hours until liquid has been absorbed and rice is tender. Stir through parmesan and serve.

Notes

It's easy to overcook the rice, and every slow cooker is different, so this isn't a slow-cooker recipe you can walk away from for the day. Make sure to check regularly until the rice is just cooked.
You can add extra vegies to this risotto. Mushrooms could be added at the start, and you could stir through some baby spinach just prior to serving.
Recipe and photo by Greer Worsley.