Verdict: Not terrible, but a bit mushy. There simply is no lazy way to cook risotto. It must be done on the stove top.
1 1/2 cups aborio rice
1 can tomato puree
500ml carton chicken stock
500g packet frozen royal red prawns
Silverbeet or asparagus (finely choppped)
½ tsp Chicken stock powder
Put rice, tomato puree and chicken stock into slow cooker, stir and cook on high about 1.5 hours, reduce to low, add 2 cloves chopped garlic, squeeze lemon, prawns (frozen), veges. Cook 1.5 hours on low.
Add small amount of cheese and chicken stock powder. Give a good stir and turn back to high for 30 mins. Serve.
I had to sub about 1/2 cup of basmati rice as I didn’t have enough Arborio. Perhaps this was the reason for the mushiness. I also sub’d Passata, and a dash of pizza sauce, for the tomato puree. The prawns held up though. I was a bit worried they might disintegrate in the slow cooker.
Not bad, but not great either.