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Slow-cooker mushroom risotto

Take the fuss out of dinner.
mixed mushroom risotto

This gorgeous vegetarian risotto uses a mix of dried and fresh mushrooms to create a dish rich in warm, earthy flavours.

Looking for a fast mushroom risotto recipe or more risotto recipes ?


Mushroom risotto


Mushroom risotto

1.Heat butter in large frying pan; cook onion, stirring, until softened. Add wine; bring to the boil. Boil, uncovered, until liquid is almost evaporated. Add stock, the water and porcini; bring to the boil.
2.Place rice in 4.5-litre (18-cup) slow cooker; stir in onion mixture. Cook, covered, on high,1½ hours. Stir well.
3.Meanwhile, heat 20g (¾ ounce) of the extra butter in same pan; cook button mushrooms, stirring occasionally, until browned. Remove from pan. Heat another 20g (¾ ounce) butter in same pan; cook swiss brown mushrooms, stirring occasionally, until browned. Add garlic and thyme; cook, stirring, until fragrant.
4.Stir button mushrooms and swiss brown mushroom mixture into cooker. Cook, uncovered, on high, about 20 minutes or until rice is tender.
5.Stir in cheese and remaining butter; season to taste. Serve immediately, sprinkled with extra thyme and parmesan cheese.

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