10 mins Prep
300 mins Cook
Rating (click to rate)
based on 383 ratings.
2 and 1/2 cups
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.
Cut the bacon into small strips and chop the spring onions and bell pepper (capsicum) into fine bits.
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.
Transfer it to the slow cooker. Add the rice and stir well. Pour in the stock and mix again.
Cook for 5 hours on low or 2.5 hours on high.
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.