Slow Cooker Mushroom Risotto
This easy no-stir Slow Cooker Mushroom Risotto gives you creamy, cheesy perfection with minimal effort. Ideal for weeknights or relaxed weekends.
Servings: 6
Cost: $10
Equipment
- Slow cooker
- Frying pan
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 300 g mushrooms porcini, cremini, or mixed, sliced 2 cups
- 125 ml white wine ½ cup
- 800 ml hot vegetable stock 3½ cups
- 300 g arborio rice 1½ cups
- 1 tablespoon fresh thyme leaves
- Salt & pepper
To serve
- ½ cup freshly grated Parmesan cheese 50g
- Fresh parsley
Instructions
- Add the oil to a large frying pan over a medium/low heat, then add the onion and mushrooms in and cook for 5 minutes or until softened. Pour in the wine and let it bubble and simmer for 2 minutes. Pour it all into the slow cooker.
- Into the slow cooker, stir in the vegetable stock, rice, thyme, salt, and pepper.
- Cook on HIGH for 1–2 hours, stirring once or twice. If it starts to dry out, add a little hot water or hot stock. The rice should be al dente and the sauce thick and creamy.
- Stir in Parmesan and serve topped with the chopped parsley.