Slow Cooker Mushroom RisottoDeliciously easy!

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
serves
4time needed
prep cookingredients
7difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
NUTRITION INFORMATION | ||
---|---|---|
Qty per 267g serve |
Qty per 100g |
|
Energy | 914kJ | 343kJ |
Protein | 4.7g | 1.76g |
Fat,total | 5.2g | 1.9g |
-saturated | 3.72g | 1.4g |
Carbohydrate | 25g | 9g |
-sugars | 5.8g | 2.2g |
Dietary Fibre | 0.56g | 0.21g |
Sodium | 306mg | 115mg |
Ingredients
Method
- Turn your slow cooker on to low and allow to heat for 15 minutes or so.
- Add the butter, chopped brown onion and garlic.
- Allow to cook with the lid on for 30 minutes to allow the butter to melt and the onion to soften.
- Add the rice and mix to coat with the butter mixture.
- Pour in the stock and white wine.
- Cook on low for 1.5 hours.
- Stir well.
- Add the mushrooms and allow to cook for a further 30 minutes.
- Stir through the cheese, season and serve immediately.