can I freeze chicken risotto?

[mckenzie]

I made chicken risotto today in the slow cooker - can I safely freeze the leftovers?
Somehting tells me I have to be careful because of the rice or did I dream that?

I think it should be fine, although when I froze Tana Ramsay's paella (not hers, I cooked it!) the rice was quite soft after defrosting. What is the recipe like? I am still on the look-out for good slow-cooker recipes.

I'm told the rule of thumb is that if a dish has lots of liquid in it (like risotto) it freezes well.

On the other hand risotto is one of those dishes that almost by definition needs to be eaten immediately or it's just not that nice.

But if you don't mind that, or if it's for children who don't know the difference or don't care, then I'm sure it's fine. Risotto seems to me a good candidate for freezing. Whereas if you cooked a chicken breast and tried to freeze it that wouldn't be so great.

there is an issue with reheating rice as if not done adequately, you can get virulent food poisoning....BUT i freeze risotto and defrost then reheat very very well. and i have guts of steel

ooooh mckenzie cooking in the slow cooker sounds interesting - can you be bothered to tell how you make it?!

Sorry to hijack but do any of you lovely foodie ones know about beans by any chance?

thanks everyone.

I'll post the recipe later tribpot and docket although to tell the truth, DH and I were both rather disappointed with it - it was rather bland.
I've been racking my brains to think what I could add tot he leftovers to make it more tasty.

my dh always fries up some mushrooms (sometimes with a little garlic) and mixes it through the risotto to add flavour. He does it seperately as dd (3) doesnt like mushrooms and we (or her) would have to spend time fishing all the bits back out again.

i always put a couple of parmesan rinds in a risotto, and make it with stock if i can...and add a handful of petit pois too

Maybe some pancetta? I do find this blandness is generally a problem with slow cooker recipes.

this is the recipe I followed

1 tbsp veg oil
1 onion, chopped
175g cvhopped bacon
350g cooked chicken, cut into small pieces
400g tin chopped tomatoes
1 green pepper diced
75g button mushroom sliced
1 tsp mixed herbs
550ml chicken stock
1 bay leaf
175g easy cook rice

heat the oil in large pan and add onion, bacon and chicken and fry lightly.
Stir in tomoatoes, peppers, mushroom, herds stock and bay leaf and season. Birng to the boil.
Add to slow cooker and stir in rice. cook for 2 hours on low.

I might add some pepperoni to the batch that I have frozen when I use it - any other ideas gratefully received.