Creamy Chicken Risotto Recipe for Slow Cooker.

This is a really simple risotto recipe that uses a slow cooker which makes it so much easier than the conventional way which involves more time and lots of stirring!

The ingredients you will need for 4 generous servings:

250 grams arborio rice

2 tablespoons olive oil

1 litre vegetable stock

1 cup of vegetables such as spinach, carrots or peas

350 grams chicken breast fillets

1 teaspoon onion granules

1 teaspoon garlic granules

1 teaspoon dried or fresh parsley

half a teaspoon dried or fresh rosemary

120ml double cream

100 grams ready-grated parmesan.

For the method do the following:

1.Add the rice and olive oil to the slow cooker dish and stir until the rice is coated. It is important to stir this risotto every hour whilst cooking to stop the rice from sticking to the bottom.

2.Add the vegetable stock and vegetables of your choice. I used stock cubes to make the vegetable stock, but any sort of stock is fine to use.

3. Now add the onion granules, garlic and herbs and stir to mix evenly.

4. Place the chicken pieces on top and put the lid on. Leave to cook on high for 2 to 3 hours, remembering to stir it every hour.

5. Once cooked, stir in the cream and parmesan cheese. This helps to give the risotto a lovely, moist texture.

6. Tuck in and enjoy!