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Slow cooker mushroom risotto

A bowl serving slow cooker mushroom risotto

Slow cooker mushroom risotto

Name: Slow cooker mushroom risotto
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 onion finely chopped; 1 tsp olive oil; 250g chestnut mushrooms sliced; 1l vegetable stock; 50g porcini; 300g wholegrain rice; small bunch parsley finely chopped; grated vegetarian parmesan-style cheese to serve

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 3 out of 5.55 ratingsRate

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No need for constant stirring with our low-fat, low-calorie mushroom risotto made in a slow cooker. Sprinkle with parmesan for a comforting veggie meal

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
1 tsp olive oil
250g chestnut mushrooms

sliced
1l vegetable stock
50g porcini
300g wholegrain rice
small bunch parsley

finely chopped
grated vegetarian parmesan-style cheese

to serve

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Nutrition: Per serving

kcal346

low
fat3g

low
saturates0.3g
carbs67g
sugars5g
fibre5g
protein10g
salt0.53g

Method

step 1

Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
step 2

Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
step 3

Cook on High for 3 hours, stirring halfway. and then check the consistency – the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.

Recipe from Good Food books, September 2017

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A star rating of 3 out of 5.55 ratings

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