Slow-cooker mushroom risotto

Take the fuss out of dinner.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
This gorgeous vegetarian risotto uses a mix of dried and fresh mushrooms to create a dish rich in warm, earthy flavours.


Mushroom risotto
  • 30 grams butter
  • 1 large brown onion (200g), chopped finely
  • ½ cup (125ml) dry white wine
  • 1 litre (4 cups) vegetable stock
  • 2 cups (500ml) water
  • 10 grams dried porcini mushroom slices, torn
  • 2 cups (400g) arborio rice
  • 60 butter, extra
  • 300 button mushrooms, sliced thinly
  • 200 swiss brown mushrooms, sliced thinly
  • 2 cloves garlic, crushed
  • 2 teaspoons finely chopped fresh thyme
  • 1 cup (80g) finely grated parmesan cheese


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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