Slow cooker risotto

Slow cooker risotto


2 cups long-grain rice
400 grams of smoked sausage
400 g smoked ham
2 large onions
1 sweet green pepper
2 celery stalks
4 garlic cloves
450g canned tomatoes in own juice
750 ml chicken broth
1 bunch of chives
1 bunch of parsley
1 sprig thyme
3 bay leaf
2 tbsp. l. vegetable oil
salt pepper


Sausage cut into circles, ham – small pieces. Onions and garlic peel and chop. Finely chop the peppers, remove the core. Just chop the celery. Tomatoes mash with a fork.

Enable slow cooker, set the temperature to 160 ° C, heat the vegetable oil and fry the bacon and onion for 5 minutes. Add bell pepper and celery and cook for another 5 minutes. Put the bay leaves, thyme and rice. Mix well.

Add tomatoes, broth, garlic and sausage. Bring to a boil, then close the lid and cook for 30 minutes.

Before serving, season with salt and pepper, sprinkle with finely chopped green onions and parsley.

Bon Appetit!

Slow cooker risotto


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