I know it can be done because I've seen the recipe bases... but how much liquid to how much rice, and how long does it need?

TIA

I usually use 2.5 cups of stock for each cup of rice. Not sure what brand of p.c you have, but on a Kuhn rikon, I let it come p t 2 bars and then switch it off. If im making roast pumpkin risotto, i stir in half of the pumpkin before cooking, and the other half after.

Definitely easier than stirring arondfor hours.

Thanks auntiesocial. I have the NewWave, but I'm guessing they'd be similar with settings etc.

What about risotto in the slow cooker? Any recipes?

I actually ended up putting it in the slow cooker - my NewWave has both functions, and I figured since I don't need it til tomorrow there was no hurry.

I browned some diced bacon and onion and sliced mushroom and crushed garlic, added a cup of arborio rice, then 2 cups of mostly chicken stock with some white wine and put it on slow for 4 hours. When it's done I'll stir some baby spinach and parmesan in, and maybe some evaporated skim milk if it looks like it could cope with some more liquid.

Edited to fix quantities

Thanks joykey

No worries! Just checked it after 3 hours and it was well and truly done, so put the spinach and a can of evaporated milk in, stirred and will give a bit more time.