Slow cooker recipes

Slow-cooker mushroom risotto

Take the fuss out of dinner.
mixed mushroom risotto
4
10M
30M
40M

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

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Ingredients

Mushroom risotto

Method

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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