Slow Cooker Mushroom Risotto

3 Jan 2024

15 MINS

Low for 2-3 hours

Serves 4

INGREDIENTS
300g Arborio rice
500g mushrooms, sliced (a mix of different varieties like button, cremini, and shiitake works well)
1 large onion, finely chopped
2 cloves garlic, minced
1 litre vegetable broth
200ml dry white wine
50g unsalted butter
50g Parmesan cheese, grated
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

METHOD

1. Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until they release their moisture and become golden brown. Set aside.

2. In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and minced garlic until the onion is soft and translucent.

3.In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and minced garlic until the onion is soft and translucent.

4. Add Arborio rice, dried thyme, vegetable broth, and dry white wine. Stir well to combine

5.Cover the slow cooker and cook on low for 2-3 hours or until the rice is creamy and tender. Stir occasionally to prevent sticking.

6. Once the rice is cooked, stir in butter and Parmesan cheese until melted and well combined. Season with salt and black pepper to taste.

7. Spoon the mushroom risotto onto plates or into bowls. Garnish with freshly chopped parsley.

HANDY TIP

For added depth of flavour, you can add a splash of truffle oil or a sprinkle of truffle salt just before serving. This enhances the mushroomy goodness of the risotto.

Vegetarian main slow cooker recipes