Slow-cooker mushroom risotto | Women's Weekly Food
Take the fuss out of making risotto with your slow cooker. A mix of dried and fresh mushrooms creates a dish rich in warm, earthy flavours.
Ingredients
- Mushroom risotto
- 30 grams butter
- 1 large brown onion (200g), chopped finely
- ½ cup (125ml) dry white wine
- 1 litre (4 cups) vegetable stock
- 2 cups (500ml) water
- 10 grams dried porcini mushroom slices, torn
- 2 cups (400g) arborio rice
- 60 butter, extra
- 300 button mushrooms, sliced thinly
- 200 swiss brown mushrooms, sliced thinly
- 2 cloves garlic, crushed
- 2 teaspoons finely chopped fresh thyme
- 1 cup (80g) finely grated parmesan cheese
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