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Slow cooker bacon, leek and mushroom risotto

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 4 people
Ingredients Equipment Method

Ingredients
  

  • 250 grams Risotto rice
  • 1 litre Vegetable stock
  • 2 Leeks sliced
  • 250 grams Chestnut mushrooms chopped
  • 6 slices Bacon fat removed
  • 2 cloves Garlic crushed
  • 15 grams Dried mushrooms optional

Equipment

  • Slow cooker
  • Chopping board
  • Vegetable knife
  • Garlic press
  • Measuring spoons
  • Frying pan

Method
 

  1. Preheat the slow cooker on high
  2. Add the stock and the dried mushrooms to the pot
  3. Fry off the leeks and mushrooms until soft, add to the slow cooker
  4. Fry off the bacon, add to the slow cooker
  5. Add the risotto rice and garlic, and stir
  6. Put the lid on and cook for one hour
  7. Serve and enjoy