Slow-cooker mushroom risotto | Women's Weekly Food

Name: Slow-cooker mushroom risotto | Women's Weekly Food
Total time: 40 min
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

www.womensweeklyfood.com.au

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.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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