Slow Cooker Salmon Risotto

    Slow Cooker Salmon Risotto


    5 people made this

    Traditional risotto can be a bit of a pain to make because it requires constant stirring. The slow cooker takes care of this problem.

    Serves: 4 

    • 2 tablespoons butter
    • 1 small bunch spring onions, sliced
    • 1/2 cucumber, peeled and diced
    • 1 cup quick cooking rice
    • 3 cups vegetable stock
    • 1/2 cup white wine
    • 450g salmon fillet, skinned and diced
    • salt and pepper, to taste
    • 3 tablespoons fresh tarragon, chopped

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Put the butter in the slow cooker and turn to High. Let melt 15 minutes, then stir in the spring onions and cucumber. Cover and cook 30 minutes.
    2. Add the rice, stock and wine and stir. Cover and cook 45 minutes.
    3. Add the salmon and season to taste. Cover and cook another 15 minutes. Turn off the cooker and let stand 5 minutes.
    4. Stir in the tarragon and serve.
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