Slow Cooker Leek & Pancetta Risotto

If you’re looking for a comforting and delicious dish, this Slow Cooker Leek & Pancetta Risotto is the perfect choice.  You can watch a step by step recipe demonstration here:

@boredoflunch

Slowcooker Leek & Pancetta Risotto I’ve teamed up with @philadelphia_uki to create 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  504 Calories 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 Method: 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). 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 low for 90 mins. 3. When done, add 2-3 tbsp Philadelphia Garlic & Herb for extra creaminess and cook for a further 10 mins. 4. Serve with a sprinkle of parmesan and some fresh thyme and enjoy 😊
#AD #philadelphia #creamcheese #creamcheeserecipes #risotto #slowcooker #slowcookerrecipes #crockpot #crockpotrecipes #slowcookermeals #slowcookerrisotto #rice #family #familymeals #familydinner #easymeals #tastymeals

♬ original sound – Bored of Lunch

Can you cook risotto in a slow cooker?

Yes – using the slow cooker is a brilliant hands-off way to make risotto. It allows the rice to absorb the flavours slowly and evenly without the need for constant stirring.

Do you need to pre-cook the pancetta?

It’s best to pan-fry the pancetta first to release its flavour and get it nice and crispy. You can also sauté the leeks in the same pan for added flavour before transferring everything to the slow cooker.

What type of rice should I use for risotto?

Use arborio rice or another short-grain risotto rice like carnaroli – it gives that classic creamy texture you want in a proper risotto.

How long does it take to cook risotto in a slow cooker?

Cook on high for around 2 hours, or until the rice is tender and creamy. Cooking times may vary slightly depending on your slow cooker model.

Do I need to stir the risotto during cooking?

No constant stirring required – that’s the beauty of a slow cooker risotto. Just give it a quick stir once or twice during cooking to check texture.

Can I make it vegetarian?

Absolutely. Simply leave out the pancetta or swap it for vegetarian bacon or mushrooms for a smoky flavour.

Will the risotto be creamy without butter or cream?

Yes – risotto gets its creamy texture from the starch in the rice. A little butter or parmesan at the end can enhance it further, but it’s not essential.

Can I batch cook and freeze this risotto?

It’s best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently with a splash of water or stock. Freezing isn’t ideal as it can alter the texture of the rice.

What should I serve with leek and pancetta risotto?

It’s delicious on its own, or with a simple green salad, steamed greens, or garlic bread for a more filling meal.

Is this recipe suitable for meal prep?

Yes – portion it into containers for easy weekday lunches. Just reheat gently and top with a little fresh parmesan or extra pancetta if you prefer. 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.