Time to make: 3 hrs 10 mins (Hands-on time: 10 mins, Cooking time: 180 mins)
Total cost: $22.04 / $5.51 per serve
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 teaspoon crushed garlic
- 1 1/4 cups arborio rice
- 3 cups reduced-salt chicken stock
- 1/4 cup dry white wine
- 1/2 teaspoon dried chilli flakes
- 2 medium carrots, diced
- 2 stalks celery, diced
- 400g chicken breast fillets, chopped into small pieces
- 1 bunch chopped spinach or silverbeet
- 1 cup frozen peas
- 3/4 cup grated parmesan
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. Transfer to slow cooker. Add stock, wine, 3/4 cup water, chilli, carrot and celery.
Step 2 Add chicken to frying pan and brown over high heat for 3–4 minutes. Add to slow cooker, then cook on high for 1 1/2–3 hours, or until rice is just tender and mixture is creamy (see Tip).
Step 3 Turn slow cooker down to low, then stir through spinach or silverbeet and peas. Cook for 15 more minutes. Stir grated parmesan through risotto before 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.