Slow Cooker Chicken and Mushroom Risotto

A delicious and satisfying rice dish for lunch or dinner! Risotto is one of the most common dishes in Italy and an excellent choice for all lovers of delicious rice. You can use meat, mushrooms, seafood, vegetables or dried fruits in risotto. There are many recipes for making risotto, but I suggest preparing this dish in a slow cooker with the addition of champignons and chicken pieces.
cook time: 55 min
Zoe Kendrick
Slow Cooker Chicken and Mushroom Risotto

Nutrition Facts (per serving)

145
Calories
3g
Fat
25g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt 1 tsp
Water (multi-cooker) 3 cup
Rice (multi-cooker) 2 cup
Chicken breasts 0.5 pc
Champignon 130 g
Sunflower oil 2 tbsp
Wine 50 ml

Recipe instructions

Step 1

Step 1
How to make risotto in a slow cooker? Letʼs start cooking by preparing the necessary ingredients. Please note that the amount of rice and water is measured in multicooker glasses.

Step 2

Step 2
Peel the champignons from the film and cut into small pieces.

Step 3

Step 3
Finely chop the onion.

Step 4

Step 4
Cut the chicken breast into pieces.

Step 5

Step 5
Start preparing the risotto. Pour sunflower oil into the multicooker bowl and add chopped onion. Fry the onion for 3 minutes in the "Fry" mode.

Step 6

Step 6
Add mushrooms to the onions and fry in the same “Fry” mode for 7 minutes.

Step 7

Step 7
Place the chicken cut into pieces into the multicooker bowl and continue frying in the “Fry” mode for another 7 minutes.

Step 8

Step 8
Add washed rice and wine to the multicooker and evaporate the wine in the “Fry” mode (4 minutes).

Step 9

Step 9
Place water and salt in the multicooker bowl. Turn on the "Rice" mode for 20 minutes.

Additional rubrics

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