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
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.
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.
