Slow cooker risotto?

9 replies

xmarksaspot · 19/06/2013 11:57

Any tips please - thinking of doing a smoked haddock one for dinner but if I can put it in the slow cooker that would be splendid - what do I need to do?

OP posts:

SuperiorCat · 19/06/2013 12:04

Lurking for tips as the only time I tried it, I ended up with a burnt mess

Original poster

xmarksaspot · 19/06/2013 12:23

Oh dear looks like we need a bit of help then!!

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fedupwithdeployment · 19/06/2013 12:43

I make risotto quite frequently, but have never ever heard of doing one in the slow cooker!!!

I would make it in the traditional manner (takes about 30 minutes), having poached the haddock in a bit of water (maybe 10 minutes max), and then use some of the poaching water in the rice.

Original poster

xmarksaspot · 19/06/2013 12:45

I know but I have read you can do it in the slow cooker and fancied trying it out?

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fedupwithdeployment · 19/06/2013 12:52

Well you'll need advice from someone else then! Good luck - I have to say it is not something I fancy trying. Let us know how you get on!

sandk · 19/06/2013 13:04

I've made a couple in the slow cooker - my tip is to remove it from the pot as soon as the time is up, and eat it or let it cool down ASAP, otherwise it continues to cook and ends up a over-cooked congealed and sticky mess!

drwitch · 19/06/2013 13:10

fish is horrible if overcooked, good risotto is all about the balance of textures, i wouldn't bother tbh

Original poster

xmarksaspot · 19/06/2013 14:39

I thought I might put the fish in at the end??

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deemented · 19/06/2013 18:11

Butternut Squash Risotto

300g arborio rice
900ml chicken stock
150ml white wine

1 roasted butternut squash, i mashed it all up so the kids wouldnt be fussy.

an onion

clove of garlic

olive oil a dash of paprika knob of butter s & p parmesan to finish and i love tabasco sauce on it too! yum! I diced the onion and garlic finely and browned in a pan with a little butter and oil. When softened i added the rice to the pan to coat the rice with oil (this is important apparently but i don't know why) I then added it to the slow cooker, added the stock and the rest of the ingredients then gave it a good stir for a couple of minutes. Its important to stir for the starch to be released from the rice to thicken the sauce nicely. I then just put the lid on and left it on high for an hour then turned it down for another hour. This will vary depending on your sc though.

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