Slow Cooker Mushroom Risotto - Deliciously easy!

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  • Slow Cooker Mushroom Risotto

Slow Cooker Mushroom Risotto is a very hearty meal in one!  Of course, if you’re into meat and want to make it even heartier – feel free to add some beef strips or similar. We’ve kept it pretty simple here to keep it inexpensive.

For a bit more of a flavour smash (should you choose) – make the following substitutions:

  • Change Beef Stock to White Wine
  • Substitute the Cheddar Cheese for Parmesan Cheese

Aldi Mushroom Risotto

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  • 4 cups Chef's Cupboard Beef Stock
  • 1 Brown Onion chopped finely
  • 1 tbsp Stonemill Granulated Garlic
  • 2 cups Imperial Grain Arborio Rice 1kg
  • 2 tbsp Beautifully Butterfully Unsalted Butter 250g
  • 500 grams Button Mushrooms chopped finely
  • 1/2 cup Cowbelle Cheddar Cheese, Grated grated


  1. Turn your slow cooker on to low and allow to heat for 15 minutes or so.
  2. Add the butter, chopped brown onion and garlic.
  3. Allow to cook with the lid on for 30 minutes to allow the butter to melt and the onion to soften.
  4. Add the rice and mix to coat with the butter mixture.
  5. Pour in the stock and white wine.
  6. Cook on low for 1.5 hours.
  7. Stir well.
  8. Add the mushrooms and allow to cook for a further 30 minutes.
  9. Stir through the cheese, season and serve immediately.


Recipe Hints and Tips:

  • Slow Cooker Mushroom Risotto is suitable to freeze for up to two months.
  • Some slow cookers cook faster than others, so keep an eye on your risotto so it doesn't dry out.  If it looks like it is, give it a stir and add a bit more stock.  If after an hour and a half the rice is still crunchy, cook for a little longer until smooth and creamy.
  • For a tastier version, add a small tin of 'mushrooms in butter sauce' and a couple of diced bacon rashers.

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