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Slow Cooker Prawn Risotto…
Ingredients:
3 cups of chicken stock
1 punnet mushrooms
1 brown onion diced
1 decent tablespoon minced garlic
2 tablespoons of butter
1 cup Arborio rice
1 small packet of baby spinach
1/2kg king prawns, peeled and deveined. Next time I will go 1kg. Even slightly more. I’m a big prawn eater.
1/2 cup parmesan cheese
Directions:
In my slow cooker, I have the option to sear. So just start off in a frying pan if you don’t have that option.
Melt butter. Add onion and mushrooms. Then add garlic. Stir for about 3 minutes. Add rice. Stir until you hear popping noises. About 3 minutes. In my slow cooker I added all of the stock, But when I have made risotto in my ceramic slow cooker, I added about half the stock first, then slowly added more when it absorbs. I have seen other people add the whole lot of stock and cook it without any problems. So I guess it’s just trial and error with your slow cooker. In my slow cooker, I cooked the rice for about an hour. Stirring frequently. Then added the prawns. Cooked for a further 20 minutes. Added spinach and cooked for a further 10 minutes. Once the prawns were done, I added the parmesan cheese. Serve with cracked pepper. Absolutely delicious!!
Slow Cooker Prawn Risotto
