• Recipes
  • Slow Cooker Mushroom Risotto

Slow Cooker Mushroom Risotto

Slow Cooker Mushroom Risotto is a very hearty meal in one!  Of course if your into meat and want to make it even heartier – feel free to add some beef strips or similar.

Recipe Photo

Slow Cooker Mushroom Risotto is a very hearty meal in one!  Of course if your into meat and want to make it even heartier – feel free to add some beef strips or similar.

serves
4
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
3.2 based on 88 ratings, click to rate

Ingredients

  • 5 cups Vegetable Stock (or beef stock if your not vegetarian)
  • 1 Brown Onion chopped finely
  • 1 tbsp Garlic crushed
  • 2 cups Arborio Rice
  • 2 tbsp Butter
  • 1/4 cup White Wine
  • 500 grams Button Mushrooms chopped finely
  • 1/2 cup Cheese (Parmesan) grated

Method

  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.

Notes

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.


Facebook Comments

RELATED ARTICLE