Slow-cooker Chicken Risotto.
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Ingredients requirements for Slow-cooker Chicken Risotto:
- Need 250 gm of Chicken Thighs diced.
- Provide 2 cups liquid Chicken Stock.
- You need 1 cup - Arborio Rice.
- You need 1 clove - Garlic.
- Require 1/4 cup of White Wine (1 glass for the chef).
- You need of Sundried Tomatoes sliced thinly for taste.
- Give 1 cup - baby spinach.
- Provide 100 gm - Mushrooms sliced (Optional).
- Prepare of Equipment.
- Prepare for Slow Cooker.
- Prepare Fry pan.
Slow-cooker Chicken Risotto making process:
- Spray Slow Cooker with oil, set to high.
- Saute Garlic and brown chicken thighs in fry pan, transfer to another plate.
- Add 1/4 cup of wine to the fry pan, simmer until reduced by half (approx 2 mins).
- Add rice to pan and stir until wine is absorbed (approx 2 mins).
- Put rice mixture and chicken into slow cooker then add chicken stock. Cover and cook for one hour.
- Saute Mushrooms, add to slow cooker with Sundried Tomatoes and cook for ½ hour.
- Add Baby Spinach and optionally parmesan cheese, stir and serve!.
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