Quick Chicken Risotto

Cook time

9 minutes


4 - 6


  • 2 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 400g arborio rice
  • 6 cups chicken stock
  • ¾ cup white wine
  • 410g tin sweet corn, drained
  • 500g roast chicken, shredded
  • 120g baby rocket
  • 100g Parmesan cheese, grated
  • Sea salt and freshly cracked pepper


  • Prep time: 5 minutes
    Cook Time: 9 minutes
    Serves: 4-6
  • Step 1 Select BROWN/SAUTÉ on the Express Crock Multi-Cooker then START/STOP and allow to preheat.
  • Step 2 Add oil and garlic. Sauté for 1 minute. Add rice and stir well.
  • Step 3 Pour in the stock and wine. Secure the lid ensuring the steam release valve is in the seal (closed) position. Select RICE/RISOTTO and set the time for 8 minutes, then press START/STOP.
  • Step 4 Once the Express Crock Multi Cooker has finished cooking, allow a natural pressure release time of 2 minutes.
  • Step 5 Stir in the sweet corn, chicken, rocket and parmesan and season well with sea salt and freshly cracked pepper.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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