Mushroom Risotto - Slow Cooker version recipe

12 ratings Rate
  • Serves 6
  • 20 mins to prepare and 2 hrs 30 mins to cook
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
mushrooms
Author
Customer recipe by Helen Critchell
Added 58 months ago

Heat oil and add onion and cook for 4 - 5 mins until soft. Add rice and stir through so all grains are coated and cook for 2 mins. Transfer to slow cooker and pour in enough stock to cover. This could be more or less than the 600ml. Meanwhile, melt butter in pan and cook sliced mushrooms for about 10 mins or until they have browned and liquid evaporated. Stir mushrooms into rice and cook for 2 - 3 hours on low. Stir mid way. Stir at end of cooking and stir in Parmesan Cheese and leave to stand for 5 minutes. Serve with Parmesan shavings on top.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

Text
ingredients
Email recipe details
Print recipe
  • 3 tbsp Sunflower Oil
  • 1 Large onion, chopped
  • 400g Arborio risotto rice
  • 600ml Vegetable stock, hot
  • 60g Butter
  • 450g chestnut mushrooms, sliced
  • 45g Parmesan cheese, grated
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.