Tasty, easy and cost efficient for the whole family to enjoy during Winters last few weeks.
Preparation time: 10min
Cooking Time: 1½ - 3 hours
Serves: 4
Cost: per serve: $5.51
Step 1 Preheat slow cooker to high. Heat oil in a frying pan and cook onion and garlic over medium-high heat for 2–3 minutes. Add rice and stir to coat with oil for 1 more minute.
Step 2 Transfer to slow cooker. Add stock, wine, ¾ cup water, chilli, carrot and celery.
Step 3 Add chicken to frying pan and brown over high heat for 3–4 minutes. Add to slow cooker, then cook on high for 1½–3 hours, or until rice is just tender and mixture is creamy (see note).
Step 4 Turn slow cooker down to low, then stir through spinach or silverbeet and peas. Cook for 15 more minutes. .
Step 5 Stir grated parmesan through risotto before serving.
Serving
The first time you make this recipe, check the risotto every 15 minutes or so. Rice will become gluggy if overcooked. The time it takes to cook may vary due to the type of slow cooker you have, and the temperature of the stock.


