CHEAT’S RISOTTO

SLOW COOKER CHICKEN AND MUSHROOM RISOTTO

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.

INGREDIENTS

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 (1/2 cup) dry white wine

1L (4 cups) Massel Chicken Style Liquid Stock

440g (2 cups) arborio rice

2 cups shredded cooked chicken 60g (3/4 cup) finely grated parmesan cheese

METHOD

Step 1:

Heat oil in a large frying pan over medium-high heat. Cook mushrooms, stirring often, for 7-8 minutes or until golden and tender. Transfer to a bowl. Set aside until required.

Step 2:

Heat the butter in the same frying pan over medium-high heat until foaming. Add onion, garlic and half the thyme. Cook, stirring, for 5 minutes or until softened. Add the wine and bring to the boil. Add stock and 500ml (2 cups) of water and bring to the boil.

Step 3:

Place rice in a 4.5 litre (18-cup) slow cooker. Pour over the stock mixture and stir to combine. Cook, covered, on high, for 1 hour or until rice is tender, adding chicken and mushrooms to slow cooker for the last 15 minutes of cooking time. Stir in 40g (1/2 cup) of the parmesan. Season.

Step 4:

Serve the risotto immediately sprinkled with remaining cheese and thyme.