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Slow Cooker Leek & Pancetta Risotto
The ultimate comfort food. This delicious, rich risotto will be a go-to of mine for some time after trying this. It’s so so good.
SERVES
4
CALORIES
504
COOKING TIME
2 hours
DIFFICULTY
simple
If you’re looking for a comforting and delicious dish, our Slow Cooker Leek & Pancetta Risotto is the perfect choice. This creamy risotto combines the rich flavours of sautéed leeks and crispy pancetta, making it a delightful meal for any occasion. Using a slow cooker simplifies the cooking process, allowing you to enjoy a hands-off approach while still achieving that classic risotto creaminess. Simply combine Arborio rice, stock, and your ingredients in the slow cooker, and let it do the work for you. This easy recipe is not only perfect for busy weeknights but also ideal for impressing guests at dinner parties. And remember if you like easy slow cooker recipes like this, you can pick up a copy of my latest book Six Ingredient Slow Cooker.
Method
Step 1
Finely chop your onions, leek and pancetta. Fry your pancetta until nice and crispy then add 1 tbsp of butter to the hot pan. Add your onions then your leeks and fry until sauteed (around 2-3 minutes).
Step 2
Add your onions, leeks and pancetta to the slow cooker along with all the ingredients above apart from the garlic & herb Philadelphia, parmesan and fresh thyme and cook on high for 90 mins.
Step 3
For the last 10 mins or when cooked, add 2-3 tbsp Philadelphia Garlic & Herb for extra creaminess.
Step 4
Serve with a sprinkle of parmesan and some fresh thyme and enjoy 😊
Ingredients
2-3 leeks, finely chopped
120g pancetta, chopped
1 onion, finely chopped
1 tbsp butter
2 garlic cloves, minced
300g risotto rice
1.1L chicken stock
2-3 tbsp Philadelphia Garlic & Herb
2-3 tbsp parmesan
Salt and pepper
Fresh thyme
