Slow Cooker Mushroom Risotto

Creamy risotto without the constant stirring. The slow cooker does all the work.

Ingredients

• 300g arborio (risotto) rice
• 250g mushrooms, sliced
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 750ml hot vegetable stock
• 100ml white wine (or extra stock)
• 30g butter
• 50g grated Parmesan
• 1 tsp dried thyme
• Salt and pepper

Method

1. Place the rice, mushrooms, onion, garlic, stock, wine, and thyme in the slow cooker.
2. Stir well.
3. Cook on High for 2-2.5 hours, stirring once halfway through.
4. When the rice is tender and creamy, stir in the butter and Parmesan.
5. Season to taste and serve immediately.

Tips

Use arborio rice — regular rice won’t give you the same creamy texture. Don’t overcook or it becomes stodgy.