Preparation time is 15minutes
Cook time is 1hours 15minutes
Total time is 1hours 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 30grams butter
- 1/4 cup extra virgin olive oil
- 1 large brown onion (finely chopped)
- 3 garlic cloves (crushed)
- 1/2 cup dry white wine
- 1L vegetable stock
- 3 sprigs thyme (plus extra to serve)
- 2 cup arborio rice
- 400grams mushrooms (quartered)
- 200grams Swiss brown mushrooms (sliced)
- 1 1/3 cup finely grated parmesan
Nutrition per serving
2280kJ / 545Cal
2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
18.8grams
Fat
28.8grams
Carbs
58.7grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make this slow cooker mushroom risotto recipe when you're after something easy, creamy and comforting. It's a perfect meal for cooler weather.
Method
Step 1 of 4
Heat butter and 1 tbs oil in large frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add wine, then bring to the boil. Add 2 cups water, stock and thyme, then bring to the boil.
Step 2 of 4
Spread rice over the base of a 5.5L slow cooker bowl. Add stock mixture, stir to combine, cover with lid and cook on high for 1 hour or until liquid has almost absorbed and rice is tender.
Step 3 of 4
Meanwhile, heat half the remaining oil in frying pan over medium-high heat. Cook half the mushroom, stirring occasionally, for 5 minutes or until golden and tender. Transfer to a bowl. Repeat with remaining oil and mushroom. Add mushroom to slow cooker.
Step 4 of 4
Remove and discard thyme. Stir 1 cup parmesan into risotto and season. Serve risotto topped with remaining parmesan and extra thyme.
Instruction tip
If risotto is too thick, add a little water to loosen.
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