Mushroom Risotto
This classic Italian dish can be daunting to make, but is quite simple to make in a slow cooker.
Serves: 4-6
Preparation Time: 15-20 minutes
Equipment Slow Cooker
Chopping Board
Sharp Knife
Wooden Spoon
Measuring Jug
Scales
Cooking Time: 2-3 hours on low
Ingredients 400g Arborio or risotto rice 600ml vegetable stock (2 vegetable stock cubes dissolved in boiling water) 1 large onion 1 punnet of chestnut mushrooms (1015 mushrooms) 50g parmesan or other hard cheese Knob of butter or tablespoon of crème fraiche
WHY NOT TRY: Try making it with other vegetables and meat or fish.
Method Preheat the slow cooker on high for 10 minutes. Finely chop the onion and add with rice and stock to the slow cooker, stir. Chop the mushrooms into small pieces and add to the rice mixture. Cook on low for 2-3 hours, stirring occasionally. When the rice is cooked (should still have a bit of a bite), grate the cheese and add with the butter/crème fraiche to the rice. Stir and serve. 36
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