Easy chicken risotto

Instructions

1 Preheat slow cooker on high. In a heavy-based pan, place oil and set over medium-high heat. Add onion and garlic and cook for 2-3 minutes. Add rice and stir for another 1 minute to coat with oil. Transfer to slow cooker. Add stock, water, wine (if using), chilli flakes, carrot and celery.

2 Increase heat to high. If pan is dry, add a little oil. Place chicken in pan and cook until browned. Add to ingredients in slow cooker and cook on high for 1½–3 hours, or until rice is just tender and mixture is creamy (see HFG tip).

3 Reduce slow cooker to low then add the peas (or chopped spinach/silverbeet). Heat for 15 more minutes, then stir in parmesan and serve garnished with parsley.