Haha Slow cooker risotto takes that long to absorb and soften the grains. It’s actually the perfect time in a slow cooker. Any shorter and the grains still crunch. I like popping it in the slow cooker ratger than cooking it on the hob, though, as it cooks evenly and beautifully without stirring/minding the liquid levels.

I use my own recipe, but recipes on the internet give a cooking time of between 1hr 30 and 2hrs 30, so mine is kind of in the middle, but slow cookers (slow by their name) differ, obviously, according to the make and setting you use.

I usually make a sundried Tomato and Parmesan one. A good shortcut is sticking in 1/2-1/3 jar red pesto and heating the rice in that for two minutes until the grains start to go translucent before putting in your stock (or wine/ whatever you’re using), if you like a tomato based risotto, and you don’t need to add any oil that way, either. Quorn used to sell a whole chorizo that was really good, but they don’t make that any more, but you could use an actual chorizo and heat the rice grains in the oil from that.