Slow Cooker Pest Chicken Risotto

by | Jul 14, 2020 | Chicken

Slow Cooker Pesto Chicken Risotto

SLOW COOKER PESTO CHICKEN RISOTTO

This dish is inspired by 2 things… the first is the amazing Char Belas Cafe at Stanthorpe where we got the most delicious risotto and the second thing was when I saw these fresh bright green snow peas at the Marcoola Markets on Saturday. 

It’s funny how one ingredient like snow peas can just make my brain think… chicken pesto risotto but it just does!  Even my daughter today when I said I was going to make risotto tonight said, oh yeah we’ve got those snow peas.  Her mind just instinctively put those two things together.. other people might have said a Stirfry or a Thai beef salad etc, but we’ve just always made our risotto with fresh snow peas sliced thinly and added right at the end, so they are still sweet & crunchy and so that’s what our brain thinks when we see snow peas.

Now Risotto is usually something you have to stand at the stove for a good 30-40min stirring and ladling in more broth and more stirring… however I have found for you a brilliant Slow Cooker Risotto Recipe so you don’t have to stand there stirring all night!

SLOW COOKER PESTO CHICKEN RISOTTO

INGREDIENTS

  • 1 yellow onion, diced (or shallots if Low FODMAP)
  • 2 Tbsp butter
  • 2 garlic cloves, minced (Garlic Oil if Low FODMAP)
  • 1 cup aborio rice or short grain rice
  • 3 1/2 cups chicken broth, divided
  • 1/3 cup pesto
  • 500g chicken thighs, diced
  • Cup Snow Peas sliced thinly
  • Grated Parmesan Cheese
  • Salt and pepper, to taste

 

INSTRUCTIONS

  1. In your slow cooker, stir together the onion, butter, garlic, rice and 1/2 cup broth. (Mine has a sear setting so I can do it on this. If your doesn’t, just set it to high for a few minutes to get the base hot).
  2. Stir in the remaining 3 cups of broth and the pesto. Nestle the chicken into the slow cooker.
  3. Season well with Salt and pepper to taste.
  4. Cover and cook on HIGH for about 3-4 hours.  (yours may take more or less depending on your slow cooker)
  5. Throw in the snow peas & a few handfuls of the Parmesan and mix through. (I like to turn off the heat now and let it sit while we set the table and get ready to eat)
  6. Serve and enjoy with another sprinkling of Parmesan if your family are cheese lovers like mine!

adapted from https://www.365daysofcrockpot.com/slow-cooker-pesto-chicken-risotto/