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
Slow Cooker Mushroom Risotto
Course: Pasta u0026amp; Rice, Recipes, Slowcooker Recipes, Vegetarian
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 cups Chef’s Cupboard Beef Stock
1 number Brown onion-chopped finely
1 tbsp Stonemill Granulated Garlic
2 cups Imperial Grain Arborio Rice 1kg
2 tbsp Beautifully Butterfully Unsalted Butter 250g
500 gram button Mushrooms-chopped finely
0.5 cup Cowbelle Cheddar Cheese, grated-grated
Directions
- 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.
- 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.
Have your say!