Risotto in a Slow Cooker???

superkeen2save

Apologies if this has been covered before (I tried really, really hard to find it in the indexed bits etc.)

I'm chuffed to have got myself a SC and have done a lentil & veg stew and a delicious tomato pasta sauce. Tomorrow I was thinking of trying risotto (a veggie one) as I know that 'Delia' says they can be done in the oven rather than laboriously stirred.

Has anyone ever tried this and how did it turn out?

Thanks OSers:heart2:

Nicki

I haven't tried one myself, but my recipie book says to fry off the veg and cook on high with the liquid for 1 hour, then add the risotto rice and cook for a further hour stirring once half way through. 3.5 cups of liquid for every cup of rice. Sounds a bit high-maintenance for a SC recipie to me - I like to stick everything in and leave it to its own devices

melancholly

Nicki wrote:

I haven't tried one myself, but my recipie book says to fry off the veg and cook on high with the liquid for 1 hour, then add the risotto rice and cook for a further hour stirring once half way through. 3.5 cups of liquid for every cup of rice. Sounds a bit high-maintenance for a SC recipie to me - I like to stick everything in and leave it to its own devices

although it does sound a lot less maintenance than "normal" risotto - adding the water slowly and stirring frequently!
useful recipe for me - thank you!

superkeen2save

Nicki wrote:

I haven't tried one myself, but my recipie book says to fry off the veg and cook on high with the liquid for 1 hour, then add the risotto rice and cook for a further hour stirring once half way through. 3.5 cups of liquid for every cup of rice. Sounds a bit high-maintenance for a SC recipie to me - I like to stick everything in and leave it to its own devices

Thanks Nicki I hunted high and low (on the internet!) for a recipe. I might just give it a whirl bunging everything in just using small quantities in case of disaster. My little slow cooker has no settings it just cooks at the one setting so I'll up the total cooking time.

Thanks

Heather

Sharra

Risotto was the first thing I tried in my SC and it was a bit of a disaster, some of the rice was well overcooked and some was underdone. Also I had to scoop half of it out cos it seemed to expand and need more water adding.
But I didn't follow a special SC recipe I just adapted a normal risotto recipe.
And it went really weird after I froze the extra

Lillibet_2

Risotto really needs to be cooked on the hob & stirred frequently, because it's banging together the rice which releases the starch to get that risotto texture. That said, I have used Delias all in one oven risotto recipe once & it was OK but wasn't a proper risotto beacuse you acheived the texture by way of other ingredients (cream/cream freche I think??) not by banging the rice together.

I will try & see if I have still got the recipe, although I fear I just memorized it off a prgramme, tried it & 'cos I wasn't that impressed I have mentally deleted it from my brain!

Heth_2

I always make risotto on the hob (though I don't have a slow cooker, so that isn't an option). If you do it on the hob it only takes about 20-25 minutes, sounds better to me than 2 hours in a slow cooker. And if you add wine as well as stock you can always have a glass while stirring.

melancholly

Heth wrote:

And if you add wine as well as stock you can always have a glass while stirring.

that's my kind of recipe!!

zombiecazz

Here are a couple of recipes I found on the net containing rice. Try searching for crockpot recipes.

creole chicken

Wild Rice Casserole

slow cooker risotto